Ikan Patin Masak Kuning Tanpa Santan
Ikan Patin Masak Kuning Tanpa Santan is a delightful Indonesian dish known for its aromatic flavors and vibrant yellow color. This dish showcases the tender texture of Ikan Patin (Patin fish), enhanced by a blend of spices, making it a wonderful addition to any meal. Whether you’re serving it with rice or enjoying it on its own, this recipe promises a mouthwatering experience that is both satisfying and nutritious.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh Ikan Patin | 1 kg |
| Spice Paste | |
| Candlenuts (Kemiri) | 3 pcs |
| Garlic (Bawang Putih) | 5 cloves |
| Shallots (Bawang Merah) | 7 cloves |
| Turmeric (Kunyit) | 1 segment |
| Ginger (Jahe) | 1 segment |
| Galangal (Lengkuas, crushed) | 1 segment |
| Lemongrass (Sereh, crushed) | 1 stalk |
| Bay Leaves (Daun Salam) | 2 leaves |
| Lime or Lemon (Jeruk Nipis) | 1 piece |
| Large Green Chilies (Cabe Hijau) | 6-8 pcs |
| Salt (Garam) | To taste |
| Flavor Enhancer (Penyedap Rasa) | ½ tsp |
| Sugar (Gula Pasir) | 1 tsp |
| Cooking Oil (Minyak Goreng) | As needed |
| Water (Air Matang) | 2 cups |
Instructions
| Step | Details |
|---|---|
| 1 | Begin by thoroughly cleaning the fresh Ikan Patin. Cut the fish into your desired sizes, then drain it. Squeeze the juice of the lime or lemon over the fish to help reduce any fishy odors. Let it marinate for about 5 to 10 minutes, then rinse and drain again. Set aside. |
| 2 | For the spice paste, peel and wash the ingredients thoroughly. Combine the candlenuts, garlic, shallots, turmeric, ginger, and galangal in a blender. Add a little water or oil to help with blending, and include the kaffir lime leaves for extra aroma. Blend until you achieve a smooth paste. |
| 3 | Slice the large green chilies diagonally and set them aside along with the crushed galangal and lemongrass. |
| 4 | In a pan, heat the cooking oil over medium heat. Fry the Ikan Patin pieces until they are golden brown and cooked through. Remove the fish from the pan and set it aside. |
| 5 | Clean the pan and add more oil if needed. Once hot, add the blended spice paste (keeping the sliced chilies aside). Sauté the spice mixture until it is fragrant and the raw smell dissipates. |
| 6 | Pour in the water and bring it to a boil. Once boiling, add salt, sugar, and the flavor enhancer. Stir well to combine. |
| 7 | Carefully add the fried Ikan Patin to the pan, one piece at a time, and gently stir to coat the fish with the sauce. Allow the dish to simmer until the sauce thickens slightly. |
| 8 | Finally, add the sliced green chilies and stir quickly. Taste the sauce and adjust the seasoning if necessary. Once the flavors are balanced, turn off the heat. |
| 9 | Serve the Ikan Patin Masak Kuning with a sprinkle of fried shallots on top for added aroma and crunch. Enjoy this dish warm, ideally with steamed rice, and savor the rich flavors of this traditional Indonesian recipe. |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 28 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 450 mg |
This Ikan Patin Masak Kuning Tanpa Santan recipe is not only easy to prepare but also a fantastic way to explore the diverse and vibrant flavors of Indonesian cuisine. The combination of spices creates a wonderfully aromatic dish that is sure to impress your family and friends, making every meal a special occasion. Enjoy cooking and indulging in this flavorful experience!
