Ikan Patin Kemangi: A Flavorful Malaysian Delight
Introduction
Ikan Patin Kemangi is a delicious Malaysian dish that highlights the rich flavors of catfish paired with fragrant basil, making it a true culinary gem. This dish combines tender fish, silky tofu, and quail eggs, all simmered in a savory blend of spices and herbs, resulting in an aromatic and mouthwatering experience. Whether you’re hosting a special gathering or looking to spice up your weeknight meals, this dish is sure to impress. Let’s dive into the recipe to explore its vibrant flavors and how to prepare it step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Patin) | 1 whole fish |
| Yellow Tofu | 3 pieces |
| Quail Eggs | 5 eggs |
| Garlic | 3 cloves |
| Shallots | 4 cloves |
| Candlenuts (Kemiri) | 4 pieces |
| Bird’s Eye Chili | 5 pieces |
| Thai Basil (Daun Kemangi) | 1 bunch |
| Turmeric | 2 cm |
| Tomato | 1 piece |
| Salt | To taste |
| Sugar | To taste |
| Cooking Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 600 mg |
(Note: Nutritional values are estimates and can vary based on ingredient brands and cooking methods.)
Instructions
-
Prepare the Tofu and Quail Eggs:
Begin by lightly frying the yellow tofu until golden and crispy. Simultaneously, boil the quail eggs until they are hard-boiled, then set them aside to cool. Once cooled, peel the eggs and prepare them for later use. -
Marinate the Catfish:
Take the catfish and marinate it with a mixture of minced garlic, salt, and coriander. Allow the fish to soak in these flavors for a while to ensure it is well-seasoned. -
Blend the Spice Paste:
In a blender, combine the bird’s eye chilies, garlic, shallots, and candlenuts. Blend until you achieve a smooth paste, which will form the base of your sauce. -
Sauté the Spice Mixture:
Heat a bit of cooking oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the raw aroma dissipates, typically around 3 to 5 minutes. -
Combine Ingredients:
Once the spices are aromatic, add a splash of water to the pan and introduce the fried tofu, boiled quail eggs, marinated catfish, fresh basil leaves, and diced tomato. Season the mixture with salt and sugar according to your taste. -
Simmer:
Allow the dish to simmer on low heat, letting the flavors meld together. Taste and adjust the seasoning as necessary. Let it cook until the sauce thickens slightly and the ingredients are well combined, allowing about 10-15 minutes. -
Final Touch:
Once cooked, turn off the heat and let the dish rest for a few minutes, allowing the flavors to deepen. -
Serve:
Serve your Ikan Patin Kemangi warm, garnished with additional fresh basil if desired. This dish pairs beautifully with steamed rice, making for a comforting meal that showcases the best of Malaysian cuisine.
Conclusion
With its delightful combination of textures and flavors, Ikan Patin Kemangi is more than just a dish; it’s a celebration of ingredients and culinary heritage. This recipe invites you to embrace the essence of Malaysian cooking, where aromatic herbs and spices take center stage. So gather your ingredients, follow these steps, and treat yourself to a dish that not only nourishes the body but also warms the soul. Enjoy your culinary journey with Ikan Patin Kemangi!
