Savor the Spice: Indonesian Patin Fish in Coconut Sauce

Ikan Patin Bumbu Iris: A Delightful Indonesian Dish

Ikan Patin Bumbu Iris is a flavorful Indonesian fish dish, renowned for its rich spices and the delightful aroma of fresh herbs. The tender patin fish, enhanced by a medley of spices and herbs, creates a dish that is not only delicious but also captivating to the senses. Perfectly paired with fresh cucumber and aromatic kemangi leaves, this dish is an excellent choice for any meal, particularly for gatherings and special occasions. Let’s dive into this recipe that showcases the beauty of Indonesian cuisine!

Ingredients

To bring the flavors of Ikan Patin Bumbu Iris to life, gather the following ingredients:

Nutritional Information

Here’s a general idea of the nutritional content per serving of Ikan Patin Bumbu Iris:

(Note: Nutritional values may vary based on preparation methods and specific ingredient brands.)

Preparation Steps

Now, let’s embark on the journey of preparing this exquisite dish, ensuring that every step is followed to achieve the perfect Ikan Patin Bumbu Iris:

1. Prepare the Fish:

   • Begin by cleaning the patin fish thoroughly under cold running water. Once cleaned, cut the fish into serving pieces to ensure even cooking.
   • Squeeze the juice of the lime over the fish, followed by a sprinkle of salt. This step not only enhances the flavor but also helps to tenderize the fish. Allow the fish to marinate for about 10 minutes.

2. Fry the Fish:

   • Heat oil in a frying pan over medium heat. Once the oil is hot, carefully add the marinated fish pieces.
   • Fry the fish until it is lightly golden and cooked through, being cautious not to overcook it, as it can become tough. Once done, remove the fish from the pan and set it aside to drain excess oil.

3. Prepare the Spice Mix:

   • While the fish is frying, finely chop all the spices: shallots, garlic, green chilies, and bird’s eye chilies.
   • In the same pan, add a bit more oil if needed, and sauté the chopped spices along with the bay leaf until fragrant, which should take about 2-3 minutes.

4. Create the Sauce:

   • Pour water into the pan with the sautéed spices and bring it to a gentle boil. Once boiling, add in the sugar, salt, and oyster sauce, adjusting to your taste preferences.
   • Carefully place the fried patin fish into the pan, gently stirring to coat the fish with the spicy mixture.

5. Add Coconut Milk:

   • As the mixture comes back to a boil, slowly add the coconut milk, stirring to combine. This will give the dish a creamy texture and rich flavor.
   • Toss in the kemangi leaves and whole bird’s eye chilies, allowing them to infuse their aromatic flavors into the sauce. Taste and adjust the seasoning if necessary.

6. Final Cooking:

   • Continue to cook the dish until the sauce is slightly thickened and the fish is heated through, about 5-7 minutes.
   • Once cooked, remove from heat and let it rest for a few minutes to allow the flavors to meld together.

7. Serving Suggestion:

   • Serve the Ikan Patin Bumbu Iris hot, garnished with additional kemangi leaves if desired, and accompanied by fresh cucumber slices for a refreshing contrast to the rich, spicy fish.

Enjoy this delightful dish with steamed rice or your favorite side to make it a complete meal. The combination of spices, herbs, and the creamy coconut sauce creates a memorable dining experience that will surely impress your family and friends!

With its vibrant flavors and captivating aroma, Ikan Patin Bumbu Iris is a true celebration of Indonesian cuisine, showcasing the wonderful diversity of flavors that this culture has to offer. Enjoy every bite, and may your culinary adventures continue to bring joy to your table!