Ikan Patin Kemangi: A Fragrant Indonesian Delight
Ingredients:
- 1 whole Patin fish (catfish), cleaned and cut into portions
- 3 pieces of yellow tofu
- 5 quail eggs
- 3 cloves garlic
- 4 shallots
- 4 candlenuts
- 5 bird’s eye chilies
- 1 bunch of Thai basil leaves
- 2 cm fresh turmeric
- 1 tomato
- Salt, to taste
- Sugar, to taste
- Cooking oil
Instructions:
-
Prepare the Tofu and Quail Eggs:
Begin by briefly frying the yellow tofu until it is golden and slightly crispy. Additionally, fry the quail eggs until they are just cooked. Set both aside. -
Season the Patin Fish:
Season the Patin fish pieces with a mixture of garlic, salt, and coriander. Fry the fish until it is cooked through and has a lovely golden crust. Set aside with the tofu and quail eggs. -
Blend the Spices:
In a blender, combine the bird’s eye chilies, garlic, shallots, and candlenuts. Blend until you achieve a smooth paste. -
Cook the Spice Paste:
Heat a little cooking oil in a pan over medium heat. Add the blended spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste. -
Combine Ingredients:
Add a splash of water to the pan to create a sauce. Stir in the fried tofu, quail eggs, and Patin fish pieces. Gently mix in the Thai basil leaves and chopped tomato. Season with salt and sugar to taste. -
Simmer:
Allow the mixture to simmer until the flavors meld together and the sauce slightly thickens, letting the spices penetrate the ingredients. Adjust the seasoning if needed. -
Finish and Serve:
Once the sauce has absorbed into the fish and the ingredients are well-coated, turn off the heat. Serve the Ikan Patin Kemangi hot, garnished with additional Thai basil leaves if desired.
This dish showcases the aromatic flavors of Indonesian cuisine, featuring tender fish and tofu with a vibrant spice blend, all brought together with the fragrant Thai basil. Enjoy this delicious meal with steamed rice or as part of a larger spread.
