Indonesian Smoked Catfish in Pineapple-Coconut Broth

Smoked Catfish Pindang (Pindang Ikan Patin Asap)

Smoked Catfish Pindang, or Pindang Ikan Patin Asap, is a delightful Indonesian dish featuring tender smoked catfish in a tangy, aromatic broth. This recipe combines the richness of smoked fish with a medley of fresh fruits, herbs, and spices, creating a flavorful and satisfying dish. Perfect for a cozy family meal, this dish is both delicious and unique. Follow these simple steps to make your own Smoked Catfish Pindang at home.

Ingredients:

For the Spice Paste:

• 6 shallots
• 3 cloves garlic
• 2 red chilies

For the Dish:

• 3 pieces of smoked catfish (patin), typically resembling catfish but without whiskers and with a distinct tail shape
• 1 stalk lemongrass, bruised
• 2 cm roasted turmeric, sliced
• 1 cm ginger, sliced
• 1 cm galangal, bruised
• 2 bay leaves
• 1/2 pineapple, cut into chunks
• 2 tomatoes, cut into wedges
• 6 starfruit (belimbing wuluh), halved
• 1 teaspoon fish sauce
• 1/2 teaspoon soy sauce (Raja Rasa)
• 1/4 teaspoon sweet soy sauce (kecap manis)
• Sugar and salt, to taste
• 2 bunches scallions (senthir), chopped

Instructions:

1. Prepare the Spice Paste:
   Begin by making the spice paste. In a blender or food processor, combine the shallots, garlic, and red chilies. Blend until smooth. This paste will form the flavor base of your dish.

2. Cook the Aromatics:
   Pour water into a large pot. Add the prepared spice paste, bay leaves, sliced ginger, roasted turmeric, bruised galangal, and lemongrass. Bring the mixture to a boil, allowing the flavors to meld and the aromatics to infuse the water.

3. Season the Broth:
   Once the mixture reaches a boil, season with fish sauce, sweet soy sauce, soy sauce (Raja Rasa), sugar, and salt. Stir well to combine. Add the pineapple chunks, tomatoes, and starfruit. Mix thoroughly and adjust the seasoning to your taste.

4. Add the Smoked Catfish:
   Reduce the heat to low. Gently place the smoked catfish pieces into the pot. Be careful not to stir too vigorously to avoid breaking up the fish. Let the catfish simmer in the flavorful broth until the fish absorbs the seasonings and the flavors meld together. This should take about 10-15 minutes. Since the fish is already cooked, you only need to heat it through and allow the flavors to infuse.

5. Finish with Fresh Herbs:
   Add the chopped scallions to the pot and let them heat through for a few minutes. This will add a fresh, vibrant flavor to the dish.

6. Serve:
   Carefully remove the smoked catfish from the pot and transfer it to a serving dish. Ladle the broth, pineapple, tomatoes, and starfruit over the fish. Serve hot and enjoy the aromatic flavors of this traditional Indonesian dish.

Smoked Catfish Pindang is a unique and flavorful dish that showcases the vibrant ingredients and culinary traditions of Indonesia. Its rich and tangy broth, combined with the tender smoked fish and fresh fruits, makes it a standout choice for any meal.