Patin Bumbu Kuning: A Delicious Indonesian Patin Fish in Yellow Spices
Introduction:
Patin bumbu kuning is a delightful Indonesian dish featuring the unique flavors of the patin fish, known for its tender texture and rich taste. The fish is cooked in a vibrant yellow spice paste, which includes aromatic ingredients such as garlic, shallots, ginger, turmeric, and lemongrass. This dish is not only visually appealing but also offers a harmonious blend of spicy and savory notes, making it an exquisite choice for a family meal or special occasion. Served with warm steamed rice, patin bumbu kuning is sure to be a hit on your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish | 1 whole fish |
| Garlic | 8 cloves |
| Shallots | 5 cloves |
| Ginger | 2 finger-sized pieces |
| Turmeric | 3 finger-sized pieces |
| Galangal (lengkuas) | 2 finger-sized pieces |
| Candlenuts (kemiri) | 3 pieces |
| Lemongrass | 1 stalk |
| Green onions (daun bawang), sliced | 1 stalk (to taste) |
| Basil leaves (daun kemangi), picked | 2 bunches |
| Lime (jeruk nipis) | To taste |
| Red bird’s eye chilies (cabai rawit) | 8 pieces |
| Coconut milk (santan, preferably Kara) | 65 ml |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
Nutritional Information
| Nutritional Component | Per Serving (approx.) |
|---|---|
| Calories | 350 |
| Protein | 28g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 250mg |
| Sugar | 5g |
Instructions
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Preparation of the Fish: Begin by cleaning the patin fish thoroughly; cut it into pieces and rinse well. Squeeze the juice of the lime over the fish and let it marinate for a while to eliminate any fishy odor. Set aside.
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Making the Spice Paste: In a blender, combine the garlic, ginger, turmeric, galangal, and candlenuts. Blend these ingredients until a smooth paste forms.
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Sautéing the Aromatics: Finely slice the shallots and crush the lemongrass to release its flavors. Heat a little oil in a pan over medium heat, and add the spice paste along with the sliced shallots and crushed lemongrass. Sauté until fragrant and golden brown, which typically takes about 5-7 minutes.
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Cooking the Dish: Add approximately one glass of water to the pan and stir well. Then, toss in the whole red bird’s eye chilies, allowing them to infuse their heat into the dish.
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Incorporating the Fish: Gently place the marinated patin fish into the pan. Be careful not to stir too often to prevent breaking the fish apart. Let it simmer for about 10 minutes, ensuring the fish cooks through.
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Adding Coconut Milk: Once the fish is nearly cooked, pour in the coconut milk and stir gently to combine. Allow the mixture to come to a gentle boil, letting the rich flavors meld together.
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Finishing Touches: Add the sliced green onions and basil leaves to the pot. Season with salt and sugar according to your taste preferences. Give it a final taste test to ensure the flavors are balanced.
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Serving: Once everything is well incorporated and heated through, remove the pan from the heat. Serve the patin bumbu kuning warm alongside a steaming bowl of rice, and enjoy this authentic Indonesian delicacy with family and friends.
Conclusion:
Patin bumbu kuning is not just a meal; it’s an experience that transports you to the heart of Indonesian cuisine. The fragrant spices and creamy coconut milk envelop the tender fish, creating a dish that’s both comforting and indulgent. Perfect for gatherings or a cozy family dinner, this recipe is sure to impress your loved ones with its rich flavors and vibrant colors. Enjoy your culinary adventure with patin bumbu kuning!
