Pindang Patin: A Deliciously Spicy Indonesian Catfish Stew
Pindang Patin is a delightful and aromatic Indonesian dish that showcases the unique flavors of catfish, infused with a blend of fresh spices and herbs. This recipe not only highlights the fish but also incorporates a medley of ingredients that create a savory and tangy broth, making it perfect for any gathering. Let’s dive into the ingredients and steps required to create this traditional dish that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity/Preparation |
|---|---|
| Ikan Patin (catfish) | 1 kg, cleaned and rinsed, marinated briefly with vinegar and salt |
| Ground Ingredients | |
| Bawang Putih (garlic) | 3 cloves |
| Cabai Merah (red chili) | 4 pieces (adjust to taste) |
| Lengkuas Muda (young galangal) | 1 piece, about the size of a thumb |
| Jahe (ginger) | 1 piece, about the size of a thumb |
| Kunyit (turmeric) | 1 piece, about the size of a thumb |
| Sereh (lemongrass) | 2 stalks, bruised |
| Daun Salam (Indonesian bay leaves) | 3 leaves |
| Daun Jeruk (kaffir lime leaves) | 2 leaves |
| Tomat Merah (red tomato) | 1, diced |
| Daun Bawang (green onions) | 2 stalks, chopped into medium pieces |
| Seasoning | |
| Air (water) | As needed |
| Gula (sugar) | To taste |
| Cuka (vinegar) | To taste |
| Garam (salt) | To taste |
Instructions
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Prepare the Broth: Begin by heating a wok or a large pot over medium heat. Pour in enough water to cover the ingredients and bring it to a gentle simmer.
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Combine the Ground Ingredients: Add the ground ingredients, including the garlic, red chili, galangal, ginger, and turmeric, into the simmering water. Stir to combine and allow the flavors to meld.
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Add Aromatics: Introduce the bruised lemongrass, Indonesian bay leaves, and kaffir lime leaves to the pot. These will infuse the broth with their aromatic flavors.
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Incorporate the Fish: Once the broth is fragrant, carefully place the cleaned and marinated catfish into the pot. The fish should be submerged in the flavorful broth.
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Season to Taste: Add salt, sugar, and a splash of vinegar to the pot, adjusting to your preference. Taste the broth and modify the seasoning as needed.
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Finish with Vegetables: As the fish approaches doneness, add the diced tomato and chopped green onions to the pot. Allow everything to simmer for a few more minutes until the vegetables are tender and the fish is fully cooked.
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Serve and Enjoy: Once the Pindang Patin is ready, remove it from the heat. Ladle the stew into bowls and serve hot, perhaps with a side of steamed rice to soak up the delicious broth.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sodium | 600 mg |
This Pindang Patin recipe is a wonderful representation of Indonesian cuisine, balancing spiciness and tanginess in every spoonful. With its vibrant colors and aromatic flavors, it’s not just a meal; it’s a culinary experience that brings together family and friends at the table. Enjoy your cooking adventure!
