Golden Spiced Patin Fish in Coconut Sauce

Ikan Patin Bumbu Kuning Recipe

Ingredients:

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• 1.5 kg patin fish (or similar firm fish)
• 2 kaffir limes
• 4 stalks of lemongrass, crushed
• 4 bay leaves
• 5 lime leaves
• 12 Thai bird chilies, sliced
• 1 can of coconut milk (Kara brand)
• 1 tomato, diced
• 1 segment of galangal, crushed
• Water, as needed
• Sugar, salt, and pepper, to taste

For the Spice Paste:

• 18 shallots
• 12 cloves of garlic
• 2 segments of ginger
• 2 segments of turmeric
• 8 candlenuts
• 1 teaspoon of coriander seeds

Instructions:

1. Prepare the Fish:

   • Rinse the patin fish thoroughly. Squeeze the juice of the kaffir limes over the fish and let it marinate for a few minutes to tenderize and infuse the fish with a hint of citrus.

2. Make the Spice Paste:

   • Blend the shallots, garlic, ginger, turmeric, candlenuts, and coriander seeds into a smooth paste. You can use a food processor or traditional mortar and pestle.

3. Cook the Aromatics:

   • In a large pan or wok, heat a small amount of oil over medium heat. Add the spice paste and cook until fragrant and the oil begins to separate from the paste.

4. Add the Herbs and Chilies:

   • To the pan, add the crushed lemongrass, bay leaves, lime leaves, galangal, and sliced bird chilies. Sauté until the herbs release their aroma and the mixture is well combined.

5. Simmer the Sauce:

   • Pour in enough water to create a sauce base. Season with salt, pepper, and sugar to taste. Bring the mixture to a boil, then reduce the heat and let it simmer.

6. Incorporate the Coconut Milk:

   • Stir in the coconut milk and let it simmer gently, stirring occasionally, until the flavors meld together and the sauce thickens slightly.

7. Cook the Fish:

   • Gently place the marinated patin fish into the simmering sauce. Allow the fish to cook through, which should take about 10-15 minutes, depending on the thickness of the fillets. The fish should be tender and fully cooked, absorbing the flavors of the sauce.

8. Finish the Dish:

   • Add the diced tomato to the pan and let it cook for a few more minutes until softened. Taste the sauce and adjust the seasoning if necessary.

9. Serve:

   • Remove the pan from the heat. Transfer the fish and sauce to a serving platter. Garnish with additional lime leaves or herbs if desired. Serve hot with steamed rice or as part of a larger meal.

Enjoy this flavorful Ikan Patin Bumbu Kuning as a delightful centerpiece for your next meal, bringing a touch of Southeast Asian cuisine to your table.