Pindang Patin: A Flavorful Indonesian Fish Stew
Ingredients:
- 2 Patin fish, cut into pieces
- 1 bunch of young basil leaves
- 3 shallots
- 3 cloves of garlic
- 1 piece of turmeric (about 1-inch)
- 1 piece of ginger (about 1-inch)
- 1 piece of galangal (about 1-inch)
- 1 stalk of lemongrass
- 1 large tomato
- 3 red chilies
- Whole bird’s eye chilies, to taste
- Tamarind, to taste
- Salt, to taste
- Water, as needed
Instructions:
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Prepare the Ingredients:
- Cut the Patin fish into three sections each, ensuring they are evenly sized for even cooking.
- Slice the shallots, garlic, tomato, ginger, galangal, turmeric, and red chilies into thin pieces.
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Cook the Base:
- In a large pot, add water and bring it to a boil.
- Add tamarind, lemongrass, and the sliced aromatic ingredients (except for the tomato).
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Simmer the Fish:
- Once the water has reached a rolling boil, carefully add the Patin fish pieces into the pot.
- Season with salt to taste. Allow the fish to cook through, which should take about 15-20 minutes.
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Finalize the Dish:
- Once the fish is cooked and tender, check the seasoning. Adjust salt if necessary.
- Add the sliced tomato and whole bird’s eye chilies to the pot.
- Gently stir in the young basil leaves just before serving.
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Serve:
- Serve the Pindang Patin hot, ensuring the rich and aromatic broth is ladled over the fish and garnished with fresh basil.
This traditional Indonesian Pindang Patin is a delightful and fragrant fish stew that brings together a medley of fresh herbs and spices, creating a dish that is both comforting and full of vibrant flavors. Enjoy!
