Sup Ikan Patin (Catfish Soup)
Introduction:
Sup Ikan Patin is a delightful Indonesian dish that showcases the delicate flavors of catfish, harmoniously blended with fragrant herbs and spices. This comforting soup is not only rich in taste but also offers a warming embrace, making it perfect for family gatherings or a cozy evening meal. With fresh ingredients and aromatic spices, this recipe will transport you to the heart of Indonesian cuisine.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh catfish | 1 whole (cut into 5 pieces) |
| Lemongrass | 3 stalks (bruised) |
| Ginger | 2 cm (bruised) |
| Galangal | 2 cm (bruised) |
| Turmeric | 2 cm (bruised) |
| Tomato | 1 whole |
| Lemon | 1 whole |
| Salam leaves | 3 leaves |
| Kaffir lime leaves | 3 leaves |
| Bird’s eye chili | 10 pieces |
| Curly red chili | 2 pieces |
| Garlic | 2 cloves |
| Shallots | 5 cloves |
| Thai basil leaves | A handful |
| Pepper | To taste |
| Cooking oil | As needed |
| Water | As needed |
Instructions:
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Preparation of Ingredients:
- Begin by gathering all the herbs, spices, and the catfish. Ensure the fish is fresh and well-prepared.
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Marinate the Fish:
- Rub the cut pieces of catfish with lemon juice, allowing it to marinate for about 15 minutes. This not only enhances the flavor but also helps to eliminate any fishy odor.
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Sauté the Aromatics:
- Finely slice the shallots, garlic, and curly red chili. Bruise the ginger, galangal, and turmeric for maximum flavor release.
- Heat a generous amount of cooking oil in a pot over medium heat, and add the sliced shallots, garlic, and curly red chili. Sauté until fragrant.
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Incorporate the Spices:
- Add the bruised lemongrass, turmeric, galangal, ginger, salam leaves, whole bird’s eye chilies, and kaffir lime leaves to the pot. Sauté these ingredients until they release their beautiful aroma.
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Simmer the Soup:
- Pour in enough water to create a broth, bringing it to a gentle boil. Once the broth is bubbling, carefully add the marinated catfish pieces.
- Season with salt, pepper, and any additional flavor enhancers you prefer. Allow the soup to simmer for about 15 minutes, being mindful not to stir too vigorously to prevent breaking the fish.
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Add Fresh Herbs:
- Once the fish is cooked through, gently stir in the Thai basil leaves. This adds a fresh note that complements the soup beautifully.
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Taste and Adjust:
- Before serving, taste the broth and adjust the seasoning as needed.
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Serve:
- Ladle the fragrant Sup Ikan Patin into bowls, ensuring each serving gets a generous amount of fish and herbs. Enjoy this delightful dish with steamed rice or on its own, savoring the unique flavors of Indonesian cuisine.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 200 kcal |
| Protein | 20 g |
| Total Fat | 10 g |
| Carbohydrates | 5 g |
| Fiber | 1 g |
| Sodium | 300 mg |
Conclusion:
This Sup Ikan Patin recipe encapsulates the essence of Indonesian cooking, where fresh ingredients and bold flavors unite in a comforting bowl of soup. As you prepare and savor this dish, you’re not just nourishing your body but also connecting with a rich culinary heritage that celebrates the simplicity and depth of flavors. Enjoy this delightful soup with family and friends, creating new memories around the dining table!
