Garang Asam Ikan Patin with Corn Bulir Ndess
Garang Asam Ikan Patin is a vibrant and flavorful dish that features tender patin fish stewed with aromatic spices, fresh herbs, and the delightful sweetness of corn. This recipe encapsulates the essence of Indonesian cuisine, showcasing a harmonious balance of sour, savory, and slightly spicy flavors, perfect for serving with steamed rice or as a standalone delight. Let’s dive into the preparation of this enticing dish, ensuring every step leads you to a bowl of warmth and comfort.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish | 1 kg |
| Red shallots | 6 cloves |
| Garlic | 3 cloves |
| Galangal | 1 thumb-sized piece |
| Turmeric powder | ½ tsp |
| Lime or bilimbi | 1 fruit |
| Kaffir lime leaves | 4 leaves |
| Bird’s eye chili | 5 pieces |
| Tomato | 1 piece |
| Lemongrass | 2 stalks |
| Bay leaves | 2 leaves |
| Green onions | To taste |
| Sweet corn | 1 ear |
| Salt | To taste |
| Seasoning | To taste |
| Cooking oil | For sautéing |
| Water | 1.5 liters |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 28 g |
| Fat | 10 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Sodium | 250 mg |
Instructions
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Prepare the Fish
Start by cleaning the patin fish thoroughly under running water, ensuring it is free from any impurities. Cut the fish into pieces according to your preference, then rub the pieces with lime juice and a sprinkle of salt. Let them marinate for a few minutes to absorb the flavors and tenderize. -
-
Slice the Aromatics
While the fish is marinating, take the time to slice the red shallots and garlic thinly. Use a mortar and pestle to lightly crush the galangal to release its fragrant oils. Then, cut the sweet corn into kernels or “bulir jagung” (corn grains) for added sweetness and texture. -
Sauté the Spices
In a large pot or deep skillet, heat a generous amount of cooking oil over medium heat. Once the oil is hot, add the sliced shallots and garlic, sautéing them until they become fragrant and translucent. Then, introduce the galangal, kaffir lime leaves, bay leaves, lemongrass, and turmeric powder, allowing the spices to bloom in the oil and infuse the dish with their aromatic qualities. -
Create the Broth
Pour in 1.5 liters of water into the pot and bring it to a boil. As the water heats up, gently stir in the sweet corn kernels, allowing them to soften slightly before introducing the marinated fish. -
Cook the Fish
Carefully place the marinated patin fish into the bubbling broth. Allow the fish to cook for about 10 to 15 minutes, or until it is fully cooked and tender, absorbing all the wonderful flavors from the spices and herbs. -
Final Seasoning
Once the fish is cooked through, season the broth with salt and your preferred seasoning. Squeeze in the juice from the remaining lime or bilimbi for that perfect tanginess, then add the sliced tomato and chopped green onions. Stir gently to combine all the elements. -
Taste and Adjust
Before serving, taste the broth and adjust the seasoning as needed. You want a delightful balance of flavors that tantalizes your taste buds with each spoonful. -
Serve
Ladle the Garang Asam Ikan Patin into bowls, ensuring everyone gets a generous portion of fish and corn in each serving. This dish pairs beautifully with a side of steamed rice or can be enjoyed on its own as a comforting meal.
Conclusion
Garang Asam Ikan Patin with corn bulir Ndess is not just a meal; it’s an experience that brings the vibrant flavors of Indonesia to your table. This dish is perfect for family gatherings or a comforting weeknight dinner, offering a delightful combination of textures and flavors. Enjoy the balance of sourness, spiciness, and sweetness that each bite brings, and let the warmth of this dish embrace you with every mouthful. Happy cooking!
