Authentic Indonesian Pindang Patin: Spicy & Aromatic Fish Stew
Pindang Patin ala Padeyus: A Traditional Indonesian Fish Stew
Pindang Patin, a traditional Indonesian dish from the Padeyus region, is a delightful fish stew known for its fragrant spices and tantalizing flavors. Made with the distinctive Patin fish, this dish combines a medley of aromatic herbs and spices that bring out the freshness of the fish while infusing it with rich, savory, and slightly spicy flavors. The recipe features a blend of fresh ingredients such as garlic, ginger, turmeric, and chili, and is garnished with fresh basil to add an extra layer of fragrance. Perfect for a family dinner or a special occasion, this hearty and flavorful dish is both delicious and satisfying.
Ingredients
| Ingredients | Quantity |
|---|---|
| Patin Fish (Ikan Patin) | 1 kg |
| Shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 5 cloves |
| Fresh Turmeric (Kunyit) | 1 thumb-sized piece |
| Fresh Ginger (Jahe) | To taste |
| Fresh Galangal (Laos) | To taste |
| Lemongrass (Sere) | To taste |
| Kaffir Lime Leaves (Daun Jeruk) | 2 leaves |
| Bird’s Eye Chilies (Cabe Rawit) | 7 pieces |
| Basil Leaves (Daun Kemangi) | 1 bunch |
| Salt (Garam) | To taste |
| Sugar (Gula Pasir) | To taste |
| Seasoning (Penyedap Rasa) | To taste |
Instructions
| Step | Details |
|---|---|
| 1. Prepare the Fish | Rinse the Patin fish thoroughly under cold water and set aside. |
| 2. Prepare the Spices | Blend the shallots, garlic, turmeric, ginger, galangal, lemongrass, and bird’s eye chilies into a smooth paste, except for the kaffir lime leaves. |
| 3. Sauté the Spices | Heat a bit of oil in a pan and sauté the spice paste until fragrant and aromatic. |
| 4. Add Water | Pour in approximately 1 liter of water into the pan with the sautéed spices. Bring to a boil. |
| 5. Cook the Fish | Once the water is boiling, add the Patin fish to the pot. Let it cook for several minutes until the fish is tender and cooked through. |
| 6. Season the Dish | Season the dish with salt, sugar, and seasoning according to taste. Stir gently. |
| 7. Add the Basil | Add the fresh basil leaves on top of the fish and let them wilt as the stew continues to cook. |
| 8. Serve | Once the fish is fully cooked and the flavors have melded together, remove from heat and serve warm. Enjoy your Pindang Patin with steamed rice or as a standalone dish. |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 35 g |
| Carbohydrates | 6 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 700 mg |
| Sugars | 3 g |
Tips & Tricks
- Patin Fish Substitute: If Patin fish is not available, you can substitute it with other fresh water fish such as tilapia or catfish. However, the flavor may differ slightly.
- Spice Level: Adjust the amount of bird’s eye chilies according to your desired spice level. For a milder version, you can reduce the number of chilies or remove their seeds before blending.
- Serving Suggestion: Pindang Patin is best served with a side of steamed white rice, which complements the savory broth and rich flavors of the dish.
Enjoy this simple yet flavorful dish and experience a taste of traditional Indonesian cuisine right in your home!
