Pindang Patin Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan Patin | 1 whole fish |
| Red Chili (Cabai Merah) | To taste |
| Bird’s Eye Chili (Cabai Rawit) | To taste |
| Shallots | To taste |
| Garlic | To taste |
| Shrimp Paste (Terasi) | To taste |
| Tamarind (Asem) | To taste |
| Sugar | To taste |
| Salt | To taste |
| Sasa Seasoning | To taste (optional) |
| Lemongrass | A few stalks |
| Galangal (Lengkuas) | A small piece |
| Turmeric (Kunyit) | To taste |
| Ginger (Jahe) | To taste |
| Bay Leaves (Daun Salam) | 2 leaves |
| Basil (Kemangi) | To taste |
| Green Onions (Daun Bawang) | To taste |
| Tomato | 1 whole |
| Water | Sufficient for broth |
Instructions:
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Prepare the Fish: Clean the Patin fish thoroughly and cut it into several pieces, slicing the head into two.
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Blend the Ingredients: In a blender, combine the red chili, bird’s eye chili, shallots, garlic, turmeric, ginger, and tomato until smooth.
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Crush Aromatics: Lightly crush the lemongrass and galangal with the back of a knife to release their flavors.
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Make the Broth: In a pot, bring water to a boil and add the blended spice mixture along with the crushed lemongrass and galangal. Season with sugar, salt, tamarind, and optional Sasa seasoning to taste.
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Cook the Fish: Once the broth reaches a rolling boil, gently add the fish pieces. Cook for approximately 10 minutes or until the fish is fully cooked.
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Add Fresh Herbs: After about 10 minutes, stir in the basil and green onions. Mix gently and then remove from heat.
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Serve: Ladle the Pindang Patin into bowls and enjoy this delicious, aromatic dish with steamed rice.
This traditional Indonesian dish combines the rich flavors of fresh herbs and spices, making it a delightful centerpiece for any meal. Enjoy your culinary adventure!
