Fresh Patin Fish Soup (Pindang Patin Segar)
This Pindang Patin Segar is a traditional Indonesian dish featuring fresh, tender Patin fish cooked in a fragrant, tangy broth with aromatic spices and fresh herbs. The dish balances spiciness, sourness, and richness, offering a delightful and hearty meal.
Ingredients:
| Main Ingredients | Amount |
|---|---|
| Fresh Patin Fish | 5 pieces |
| Red Chili (Rawit) | 10 whole |
| Lime Juice | From 1 lime |
| Large Tomato | 1, cut into wedges |
| Lemongrass Stems | 2 stalks, smashed |
| Kaffir Lime Leaves | 6 leaves |
| Bay Leaves | 2 leaves |
| Sweet Basil Leaves | 2 bunches |
| Green Onion (Daun Bawang) | To taste |
| Galangal (Laos) | 1 thumb-sized piece |
| Spice Paste | |
| Shallots | 8 cloves |
| Garlic | 5 cloves |
| Roasted Candlenuts (Kemiri) | 2 pieces |
| Grilled Ginger (Jahe) | 1 thumb-sized piece |
| Turmeric (Kunyit) | 1 thumb-sized piece |
| Sugar (Gula) | To taste |
| Salt (Garam) | To taste |
Instructions:
-
Prepare the Spices:
Start by grinding or blending the shallots, garlic, roasted candlenuts, grilled ginger, and turmeric to create a fragrant spice paste. This will form the base of the broth’s rich, aromatic flavor.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Cooking the Broth:
Heat a bit of oil in a large pot and sauté the spice paste until aromatic. Add the smashed lemongrass, kaffir lime leaves, bay leaves, and galangal (laos). Continue to cook until the aroma fills your kitchen. -
Simmering the Fish:
Pour in enough water to create a broth. Bring it to a boil, then add the fresh Patin fish pieces and the whole red chilies (rawit). Let the fish cook without stirring, allowing the fish to gently cook and maintain its structure, absorbing the flavors of the broth. This ensures the fish stays intact and tender. -
Adding the Final Seasonings:
Once the fish is cooked through, add the lime juice, sugar, and salt. Taste the broth and adjust the seasoning as needed for the perfect balance of tanginess and seasoning. -
Finishing Touches:
Turn off the heat once the fish is cooked and the flavors have melded together. Quickly stir in the green onions, wedges of tomato, and fresh sweet basil leaves. This will preserve their freshness and prevent them from becoming too soft. -
Serving:
Serve the dish hot, making sure to carefully lift out the fish without breaking it. The fragrant broth, along with the fresh herbs, makes for a beautiful and satisfying dish.
Tips for Preparing Patin Fish:
To remove the fishy odor and slimy texture, after cleaning the Patin fish, rub it with a bit of lime juice or vinegar and salt. Let it sit for 30 minutes before rinsing thoroughly. This simple technique ensures that the fish will taste fresh and delicious in your soup.
Serving Suggestions:
Enjoy this dish with steamed white rice or fresh boiled cassava for a complete meal. The soup is a perfect combination of fresh, aromatic herbs and the tender, flavorful Patin fish.
This Pindang Patin Segar is an easy, yet deeply flavorful dish, ideal for those seeking a bold and authentic taste of Indonesian cuisine. The layers of spices and fresh ingredients bring an incredible richness to the soup, making it a must-try recipe for any seafood lover.
