Pindang Patin: A Flavorful Indonesian Catfish Soup
Pindang Patin, a delightful and aromatic Indonesian dish, showcases the rich flavors of catfish simmered in a beautifully seasoned broth. This recipe encapsulates the essence of traditional Indonesian cuisine, where the balance of spices and fresh ingredients creates a warm and inviting meal, perfect for sharing with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Patin (Catfish) | 1 kg (cut into 8 pieces) |
| Lengkuas (Galangal) | 2 cm (sliced) |
| Serai (Lemongrass) | 1 stalk (bruised) |
| Daun Jeruk (Kaffir Lime Leaves) | 5 leaves |
| Daun Salam (Indonesian Bay Leaves) | 5 leaves |
| Kemangi (Basil) | To taste |
| Tomat Cerry (Cherry Tomatoes) | 4 pieces (halved) |
| Asam Jawa (Tamarind) | To taste |
| Cabai Rawit (Bird’s Eye Chili) | 7 pieces (sliced) |
| Lada Halus (Ground Pepper) | To taste |
| Jahe (Ginger) | 2 cm (bruised) |
| Garam (Salt) | To taste |
| Gula (Sugar) | To taste |
| Kecap Manis (Sweet Soy Sauce) | To taste |
| Penyedap Rasa (Flavor Enhancer) | To taste |
| Minyak (Oil) for sautéing | As needed |
Spices for Blending
| Ingredient | Quantity |
|---|---|
| Bawang Merah (Shallots) | 8 pieces |
| Bawang Putih (Garlic) | 4 cloves |
| Kemiri (Candlenuts) | 3 pieces |
| Kunyit (Turmeric) | 3 cm |
Instructions
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Prepare the Broth: Start by boiling water in a large pot, ensuring there’s enough to cover the catfish once added.
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Sauté the Spices: In a separate pan, heat some oil over medium heat. Sauté the blended spices, including shallots, garlic, candlenuts, and turmeric, along with ginger, galangal, lemongrass, bird’s eye chili, bay leaves, and kaffir lime leaves until fragrant. This process should take about 3-5 minutes.
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Combine with Water: Once the spices are aromatic, transfer the sautéed mixture into the pot of boiling water. Stir in salt, sugar, sweet soy sauce, and flavor enhancer to balance the taste.
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Add Seasonings: Sprinkle in the ground pepper, then add the halved cherry tomatoes and tamarind paste. Allow the mixture to simmer for a few minutes to let the flavors meld.
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Cook the Catfish: Gently place the pieces of catfish into the pot, making sure they are fully submerged in the flavorful broth. Add the basil leaves last, as they will impart a fresh aroma and taste.
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Simmer to Perfection: Cover the pot and let it simmer until the catfish is cooked through and tender, which should take approximately 15-20 minutes. The aroma of the broth will tantalize your senses, inviting everyone to the table.
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Serve and Enjoy: Once the catfish is ready, taste and adjust the seasoning if necessary. Serve the Pindang Patin hot, garnished with additional basil if desired, and enjoy this comforting dish with steamed rice or as a delightful soup on its own.
Nutritional Information
While the exact nutritional values can vary based on specific brands and measurements used, a typical serving of Pindang Patin is rich in protein and provides essential vitamins and minerals from the fresh ingredients used.
This vibrant dish not only nourishes the body but also offers a glimpse into the heart of Indonesian culinary tradition, making it a perfect addition to your recipe collection. Enjoy the flavors of Pindang Patin as you gather with loved ones, creating memories around the dining table!
