Sup Ikan Patin “Kelo Mrica Khas Pati” Recipe
Delve into the rich culinary traditions of Indonesia with this delightful Sup Ikan Patin, also known as “Kelo Mrica Khas Pati.” This dish features the succulent patin fish, simmered to perfection with a fragrant mix of herbs and spices, creating a warm, comforting soup that tantalizes the palate. Here’s how to prepare this exquisite dish that is not only delicious but also showcases the harmonious blend of flavors characteristic of Indonesian cuisine.
Ingredients
| Ingredient | Amount |
|---|---|
| Patin fish (medium-sized) | 500 grams (1 whole) |
| Small tomato (or belimbing sayur) | 1, sliced |
| Granulated sugar | 1 teaspoon |
| Tamarind (or asam kandis) | 2 pieces |
| Water | 400 cc |
| Small onion (thinly sliced) | 1/2, yellow onion |
| Whole bird’s eye chili | 5 pieces |
| Salam leaves | 2 pieces |
| Lemongrass (crushed) | 1 stalk |
| Kaffir lime leaves | 2 leaves |
| Galangal (crushed) | 5 cm |
| Cooking oil | As needed |
| Marinade Ingredients: | |
| Lemon or lime juice | 1 fruit |
| Fine salt | 1 teaspoon |
| Spice Paste: | |
| Shallots | 3 cloves |
| Garlic | 2 cloves |
| Red bird’s eye chili | 3 pieces |
| Candlenut | 1 piece |
| Whole black pepper | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Turmeric | 1 cm |
| Ginger | 1/2 cm |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 30 grams |
| Total Fat | 10 grams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 3 grams |
| Sugars | 2 grams |
| Sodium | 600 mg |
Instructions
-
Prepare the Patin Fish:
Begin by thoroughly cleaning the patin fish, removing all the insides while retaining the fat, which is beneficial for heart health. Next, rub the fish with lemon or lime juice and sprinkle with fine salt to eliminate any slime and unpleasant odor. Allow the fish to marinate for about 10 to 15 minutes, then rinse under cold water and set aside.
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Make the Spice Paste:
In a blender or food processor, combine the shallots, garlic, red bird’s eye chili, candlenut, black pepper, salt, turmeric, and ginger. Blend until you achieve a smooth paste. This will form the aromatic base for your soup. -
Sauté the Aromatics:
In a large pot or Dutch oven, heat a drizzle of cooking oil over medium heat. Add the sliced yellow onion and sauté until it turns translucent and fragrant. Then, introduce the whole bird’s eye chilies, the freshly blended spice paste, crushed lemongrass, salam leaves, kaffir lime leaves, and crushed galangal. Sauté the mixture until the aromas are released and the ingredients are well combined. -
Simmer the Soup:
Pour in the 400 cc of water and add the granulated sugar, stirring well. For added flavor, you may include a seasoning cube (such as Maggi) or broth powder if desired. Bring the mixture to a boil. -
Cook the Fish:
Once the soup is boiling, gently place the marinated patin fish into the pot. Allow it to cook for about 10 to 15 minutes, or until the fish is cooked through and tender. -
Add the Tomato:
When the fish is almost done, add the sliced small tomato to the pot. Cook for an additional 1 to 2 minutes to soften the tomato slightly without allowing it to break apart. -
Serve:
Your Sup Ikan Patin, or Kelo Mrica, is now ready to be served! Ladle the hot soup into bowls, garnishing with crispy fried shallots for an added crunch and flavor. This dish is best enjoyed warm, making it a comforting meal perfect for any occasion.
Cooking Tips
- Fresh Ingredients: Use the freshest patin fish you can find to enhance the flavor and quality of your soup.
- Spice Level: Adjust the number of bird’s eye chilies according to your preferred spice level; you can add more for a hotter soup.
- Accompaniments: This soup pairs wonderfully with steamed rice and a side of fresh vegetables, making it a complete meal.
Indulge in the delightful flavors of Sup Ikan Patin “Kelo Mrica Khas Pati,” a dish that brings warmth to your kitchen and joy to your table. Enjoy this culinary journey through Indonesia and let each bite transport you to a world of savory satisfaction!
