Sup Ikan Patin (Catfish Soup)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Patin fish (head and tail only) | 2 pieces |
| Red onions | 6 cloves |
| Garlic | 2 cloves |
| Bird’s eye chili | 10-15 pieces |
| Large tomato | 1 piece |
| Turmeric | To taste |
| Ginger | To taste |
| Galangal | To taste |
| Lemongrass | 1 stalk |
| Kaffir lime leaves | 2 leaves |
| Fresh shallots and celery | To taste |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer | To taste |
Instructions:
-
Begin by cleaning the patin fish thoroughly, then rub it with salt and lime juice (or tamarind vinegar) and let it marinate for 15-30 minutes before rinsing it off.
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Slice the red onions, garlic, bird’s eye chili, large tomato, shallots, and celery, then set them aside.
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Crush the turmeric, ginger, galangal, and lemongrass, and set aside.
-
In a pot, sauté the sliced red onions and garlic until they begin to soften. Add the bird’s eye chili, kaffir lime leaves, large tomato, crushed turmeric, ginger, galangal, and lemongrass, cooking until fragrant.
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Pour in water and bring it to a boil before adding the marinated fish.
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After 15 minutes, carefully turn the fish over and add the sliced shallots and celery.
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Season with salt, sugar, and flavor enhancer to your liking. Cook until the fish is thoroughly done.
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Serve hot, garnished with fresh shallots and celery for an aromatic finish. Enjoy your flavorful Sup Ikan Patin!
