Spicy and Sour Catfish with Tofu (Patin Tahu Asam Pedas) Recipe
Ingredients:
| Ingredients | Quantity |
|---|---|
| Medium-sized catfish (patin), cut | 1 fish, cleaned and cut into portions |
| Lime juice | To coat the fish |
| White tofu, diced | 5 pieces, half-fried |
| Galangal (lengkuas), bruised | 1 thumb-sized piece |
| Lemongrass stalks, bruised | 2 stalks |
| Bay leaves (daun salam) | 4 leaves |
| Kaffir lime leaves (daun jeruk), torn | 4 leaves |
| Tamarind (asam jawa), soaked in water | To taste |
| Red chilies | 5 pieces |
| Bird’s eye chilies (cabe rawit) | 15 pieces |
| Shallots | 4 cloves |
| Garlic | 4 cloves |
| Turmeric, fresh | 1 thumb-sized piece |
| Ginger, fresh | 1 thumb-sized piece |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Water | 500-750 ml |
Instructions:
| Steps | Instructions |
|---|---|
| 1 | Prepare the fish: Cut the catfish into portions and coat it with lime juice. Let it sit for a few minutes to remove any fishy smell. Rinse well afterward. |
| 2 | Half-fry the tofu: Cut the white tofu into cubes and fry them until they are lightly golden. Set aside. |
| 3 | Blend the spice paste: Blend the red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, and salt until smooth. |
| 4 | Sauté the spice paste: Heat some oil in a pan, then sauté the blended spices over medium heat until fragrant and slightly dry. |
| 5 | Add aromatics: Once the spice paste is aromatic, add the bruised galangal, lemongrass, torn kaffir lime leaves, and bay leaves. Continue sautéing until the aromatics release their fragrance. |
| 6 | Pour in water: Add 500-750 ml of water to the pot and stir well. Bring the mixture to a simmer. |
| 7 | Tamarind and seasoning: Add the tamarind water to the pot and stir until it’s well mixed. Season the broth with salt, sugar, and flavor enhancer if desired. Adjust the seasoning to your taste. |
| 8 | Cook the fish and tofu: Gently place the tofu and catfish portions into the simmering broth. Stir carefully to ensure they are well-coated in the spicy and sour broth. |
| 9 | Simmer: Cover the pot and let the fish and tofu simmer for 15-20 minutes over low heat. Stir occasionally to prevent sticking and to allow the flavors to meld. |
| 10 | Serve: Once the fish is tender and the broth has slightly thickened, remove from heat and serve hot with steamed rice. |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 290 kcal |
| Protein | 22g |
| Carbohydrates | 10g |
| Fats | 18g |
| Saturated Fat | 4g |
| Sodium | 600 mg |
| Fiber | 3g |
| Sugars | 4g |
Enjoy this mouthwatering, spicy, and tangy catfish and tofu dish, perfect for those who love bold and vibrant flavors!
