Garang Asem Patin
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish (cut into 4 pieces) | 1 whole fish (about 1 kg) |
| Garlic | 3 cloves |
| Candlenuts | 3 pieces |
| Coriander | ½ teaspoon |
| Green onions | To taste |
| Onion | 1 medium |
| Tomatoes | 3 pieces |
| Red chili | 5 pieces |
| Green chili | 5 pieces |
| Coconut milk | 300 ml |
| Bay leaves | 2-3 leaves |
| Galangal | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Young banana leaves | For wrapping |
Instructions
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Prepare the Fish: Start by frying the patin fish pieces until they are half-cooked or to your desired doneness. Set aside.
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Make the Spice Paste: In a blender, combine the garlic, candlenuts, and coriander. Blend until smooth. In a pan, sauté this spice mixture with the bay leaves and crushed galangal until fragrant.
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Add Vegetables: Chop the tomatoes, green onions, onion, and both types of chili. Add these to the sautéed spice mixture and cook until the vegetables soften. Pour in the coconut milk, and season with salt and sugar. Taste and adjust the seasoning as needed. Let it boil gently, then remove from heat.
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Wrap the Fish: Prepare young banana leaves for wrapping. Place one piece of fish on each leaf, generously spoon over some of the spice sauce, then fold the leaves to secure the fish.
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Steam: Arrange the wrapped fish in a steamer and cook for about 20 minutes.
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Serve: Once cooked, serve the Garang Asem Patin hot with steaming rice for a delightful meal! Enjoy the explosion of flavors! 😍
