Pindang Serani Ikan Patin: A Flavorful Indonesian Fish Stew
Ingredients:
- 500 grams fresh Patin fish (5 pieces)
- 3 limes
- 2 red tomatoes, diced
- 3 green tomatoes, diced
- 2 bunches of basil leaves
- 10 bird’s eye chilies, halved
- 7 shallots, thinly sliced
- 4 cloves garlic, thinly sliced
- 3 bay leaves
- 6 kaffir lime leaves
- 1 thumb-sized piece of ginger, roasted and crushed
- 1 thumb-sized piece of galangal, roasted and crushed
- 1 thumb-sized piece of turmeric, roasted and crushed
- 1 stalk lemongrass, bruised
- Salt and sugar, to taste
Instructions:
-
Prepare the Fish:
- Clean the Patin fish thoroughly and rub with lime juice. Let it sit for 30 minutes to remove any fishy odor. Rinse with water and set aside.
-
Sauté the Aromatics:
- In a large pot, heat a bit of oil over medium heat. Sauté the shallots and garlic until they become translucent and fragrant. Add the kaffir lime leaves, bay leaves, lemongrass, galangal, ginger, and turmeric. Continue to sauté until the spices release their aroma.
-
-
Create the Broth:
- Pour in enough water to cover the fish and bring the mixture to a boil. Let it simmer until the broth is well-flavored.
-
Add Vegetables and Seasonings:
- Once the broth is boiling, add the bird’s eye chilies, red and green tomatoes, sugar, and salt. Adjust the seasoning to taste. Allow it to cook until the tomatoes start to break down.
-
Cook the Fish:
- Gently add the Patin fish pieces to the pot. Let them cook until they are fully cooked through, being careful not to stir too often to prevent the fish from breaking apart.
-
Finish the Dish:
- Once the fish is cooked, add the basil leaves and let them wilt in the hot broth.
-
Serve:
- Serve the Pindang Serani Ikan Patin hot, garnished with fried shallots if desired.
This vibrant Indonesian stew combines tender fish with a medley of spices, herbs, and tomatoes, creating a dish that’s both comforting and packed with flavor. Enjoy with steamed rice or as a flavorful main course.
