Asam Padeh Ikan Patin: A Flavorful Journey into Indonesian Cuisine
Introduction
Asam Padeh Ikan Patin is a beloved dish from Indonesia, celebrated for its rich, tangy flavors and the succulent texture of patin fish. This recipe is not just a meal; it’s a delightful culinary experience that harmonizes the essence of spices, fresh herbs, and wholesome ingredients. Perfect for family gatherings or cozy dinners, this dish is sure to impress your loved ones. Let’s embark on this flavorful journey together!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Patin (Patin Fish) | 6 pieces |
| Tahu (Tofu) | 1 block |
| Tempe (Fermented Soybean Cake) | 1 block |
| Jeruk Nipis (Lime) | 1 piece |
| Daun Salam (Bay Leaves) | To taste |
| Serai (Lemongrass) | To taste (optional) |
| Air (Water) | As needed |
| Spice Paste: | |
| Cabai Merah Keriting (Red Curly Chili) | 5 pieces |
| Cabai Merah Rawit (Bird’s Eye Chili) | 5 pieces |
| Bawang Merah (Shallots) | 3 cloves |
| Bawang Putih (Garlic) | 3 cloves |
| Jahe (Ginger) | To taste |
| Kunyit (Turmeric) | To taste |
| Kemiri (Candlenuts) | 3 pieces |
| Tomat Merah (Tomato) | 1 piece |
| Garam (Salt) | 2/3 tablespoon |
| Gula (Sugar) | 1 tablespoon |
| Merica (Pepper) | 2 tablespoons |
| Kaldu Bubuk (Stock Powder) | 2 tablespoons |
Instructions
-
Prepare the Fish:
Begin by cleaning the patin fish thoroughly. To eliminate any unpleasant odors, rub the fish with lime juice. This step is essential to ensure a fresh flavor throughout the dish. -
Prepare the Tofu and Tempe:
While the fish is being prepared, bring a pot of water to a boil. Once boiling, add the tofu and tempe, allowing them to cook briefly. After a few minutes, remove them from the water and cut them into cubes. Set aside. -
Make the Spice Paste:
In a mortar and pestle or a food processor, combine the red curly chili, bird’s eye chili, shallots, garlic, ginger, turmeric, candlenuts, and tomato. Blend into a smooth paste. This aromatic mix will form the heart of the dish. -
Cook the Spice Paste:
Heat a tablespoon of oil in a pot over medium heat. Add the spice paste and sauté until fragrant and slightly caramelized. This step enhances the flavors and aroma, creating a delightful base for the dish. -
Combine Ingredients:
Pour in water according to your desired consistency, followed by the bay leaves and lemongrass (if using). Stir the mixture and bring it to a gentle boil. -
Add the Fish:
Once the broth is boiling, gently place the cleaned patin fish into the pot. Stir carefully to ensure the fish is coated with the aromatic sauce. -
Incorporate Tofu and Tempe:
Next, add the cubed tofu and tempe into the pot. Stir gently to combine all the ingredients, ensuring the tofu and tempe soak up the flavors. -
Season the Dish:
Add the salt, sugar, pepper, and stock powder. Stir well and cover the pot. Allow the mixture to simmer for approximately 10-15 minutes, or until the fish is cooked through and tender. -
Final Touches:
As the dish cooks, the delightful aromas will fill your kitchen. Once the fish is fully cooked, taste the broth and adjust the seasoning if necessary. If everything is to your liking, turn off the heat. -
Serve:
Serve the Asam Padeh Ikan Patin hot, accompanied by steamed white rice. The combination of the tangy fish stew and warm rice creates a harmonious balance that is both comforting and satisfying.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 3 g |
| Sodium | 700 mg |
Conclusion
Asam Padeh Ikan Patin is a celebration of Indonesian flavors, perfect for sharing with family and friends. The balance of spices, the freshness of the fish, and the comfort of tofu and tempe make this dish a must-try for any home cook. Enjoy this delightful meal with a side of steaming rice, and allow the rich flavors to transport you to the vibrant streets of Indonesia. Happy cooking!
