Indonesian Pindang Patin: Tangy Catfish Stew with Basil and Tamarind

Ingredients

• 1 whole Patin fish, cut into 4 pieces
• 1 bunch of basil leaves
• 3 vegetable starfruits, diced
• 3 tomatoes, quartered
• 1 large green chili, sliced lengthwise into 4 parts
• A handful of scallions, chopped
• 1 tablespoon tamarind water
• 1 tablespoon sweet soy sauce
• 1 ½ liters water
• 2 tablespoons cooking oil (for sautéing)
• 1 stalk lemongrass, smashed
• 2 cm galangal, smashed
• 1 bay leaf
• Ground Spice Paste:
  • 5 medium shallots
  • 2 cloves garlic
  • 2 cm ginger
  • 3 cm turmeric
  • Salt, to taste
  • Seasoning powder, to taste

Instructions

1. Prepare the Spice Base:

   • Heat the cooking oil in a large pot over medium heat. Add the ground spice paste, green chili, bay leaf, lemongrass, and galangal. Sauté until the spices are fragrant and the oil starts to separate.

2. Add the Liquid:

   • Pour in 1 ½ liters of water and bring to a simmer.

3. Cook the Fish:

   • Add the Patin fish pieces to the pot. Stir gently to ensure the fish is submerged in the aromatic broth.

4. Season the Broth:

   • Stir in the tamarind water and sweet soy sauce. Let the mixture simmer until it starts to boil.

5. Add Vegetables:

   • Taste the broth and adjust seasoning as needed. Once the seasoning is balanced, add the tomatoes and diced starfruit. Cook for about 1 minute, allowing the vegetables to soften slightly.

6. Finish with Fresh Herbs:

   • Add the chopped scallions and basil leaves. Stir well to combine.

7. Serve:

   • Turn off the heat and allow the stew to rest for a moment. Serve hot and enjoy the delightful tangy and fragrant flavors of this traditional Indonesian dish.

Enjoy your Pindang Patin and happy cooking!