Pais Patin Banjar
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan Patin | 1/2 kg |
| Daun Pisang | As needed |
| Tomato | 1 |
| Green Chili | 1 |
| Garlic | 5 cloves |
| Shallots | 8 cloves |
| Turmeric | 1 finger length |
| Galangal | 1 finger length |
| Lemongrass | 1 stalk |
| Salt | 1 tsp |
| Flavoring | 1 tsp |
| Candlenuts | 3 |
Instructions:
- Begin by grinding all the ingredients for the spice mixture using a mortar and pestle; this method ensures a coarse texture that enhances the flavor profile.
- Clean the ikan patin thoroughly, then coat it with the ground spice mixture. Allow it to marinate for about 15 minutes so the flavors can permeate the fish.
- While the fish is marinating, lightly heat the banana leaves over a flame until they become pliable, preventing them from tearing when folded. Slice the tomato and green chili into thin strips.
- After 15 minutes, place the marinated ikan patin on the banana leaves. Top it with the remaining spice mixture, along with the sliced tomato and green chili, and wrap it securely.
- Steam the wrapped fish for 15 minutes to cook thoroughly.
- Once steamed, grill the wrapped fish on a non-stick skillet until the exterior is nicely charred and dry.
- Serve the Pais Patin hot, ready to be enjoyed as a deliciously flavored dish.
Delve into this ultimate culinary experience and savor the rich flavors of Banjar cuisine!
