Pindang Patin: A Delightful Indonesian Catfish Soup
Pindang Patin is a traditional Indonesian dish that brings together the rich flavors of fresh catfish, aromatic herbs, and a delightful blend of spices. This dish not only tantalizes the taste buds but also embodies the warmth and heartiness of Indonesian cuisine. Below, you will find a detailed recipe for Pindang Patin, complete with ingredients, preparation steps, and nutritional information to help guide you through this culinary journey.
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Patin) | 1 whole, cut into 4 pieces |
| Water | 700 ml |
Complementary Ingredients
| Ingredient | Quantity |
|---|---|
| Green onions | 1 stalk |
| Red tomato | 1, sliced |
| Green tomato | 1, sliced |
| Pineapple | 1/2, cubed |
| Basil | 1 stalk |
Ground Spices
| Spice | Quantity |
|---|---|
| Shallots | 7 cloves |
| Garlic | 3 cloves |
| Red chili | 3 |
| Turmeric | 2 small pieces |
Additional Seasoning
| Seasoning | Quantity |
|---|---|
| Kaffir lime leaves | 2 sheets |
| Ginger (crushed) | 2 small pieces |
| Galangal (crushed) | 2 small pieces |
| Lemongrass (crushed) | 1 stalk |
| Salt | 1 tsp |
| Sugar | 1/2 tsp |
| Soy sauce | 1/2 tbsp |
| Tamarind paste | 1 tbsp (dissolved in water and strained) |
Instructions
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Prepare the Base: Begin by boiling the 700 ml of water in a large pot over medium heat. Once the water reaches a rolling boil, add the ground spices (shallots, garlic, red chili, and turmeric) to the pot, stirring well to incorporate the flavors.
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-
Infuse with Aromatics: Add the additional seasonings, including the kaffir lime leaves, crushed ginger, crushed galangal, and crushed lemongrass. Allow this mixture to boil for a few minutes until the aromas begin to fill your kitchen, creating a fragrant base for your soup.
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Cook the Fish: Gently introduce the catfish pieces into the pot, ensuring they are submerged in the aromatic broth. Cook the fish until it is halfway done, which will allow it to absorb the wonderful flavors of the spices.
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Add Complementary Ingredients: After the catfish has cooked for a while, add the complementary ingredients—sliced green onions, red and green tomatoes, cubed pineapple, and basil. These additions will bring a burst of freshness and vibrant color to the dish.
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Final Seasoning: Continue to simmer the soup for a few more minutes, then taste and adjust the seasoning as necessary. You may want to add more salt or sugar to achieve the perfect balance.
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Let It Rest: Once the flavors are to your liking and the fish is fully cooked, remove the pot from heat. Allow the Pindang Patin to sit for a short while, letting the spices meld even further into the fish.
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Serve and Enjoy: Ladle the hot Pindang Patin into bowls, making sure each serving contains a piece of fish and a generous amount of the fragrant broth along with the colorful vegetables. This dish is best enjoyed warm, accompanied by steamed rice or enjoyed on its own as a hearty soup.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 220 |
| Protein | 25 g |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 600 mg |
This Pindang Patin recipe showcases the delightful balance of flavors that define Indonesian cuisine, making it a wonderful addition to your culinary repertoire. Whether you’re preparing it for a family meal or a special gathering, this dish is sure to impress and satisfy. Enjoy the warmth of this traditional dish, and let each spoonful take you on a flavorful journey through the heart of Indonesia!
