Pindang Patin: A Flavorful Indonesian Fish Stew
Pindang Patin is a delightful Indonesian fish stew that showcases the rich flavors of local ingredients and herbs. With the tenderness of Patin fish complemented by aromatic spices, this dish makes for a wholesome meal, perfect for family gatherings or a cozy dinner. Below, you will find the detailed recipe, including the ingredients and step-by-step instructions, as well as nutritional information to guide your culinary journey.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish (cut into 4 pieces) | 1 whole patin |
| Lime juice | From 1 lime |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Galangal (laos) | To taste (sliced) |
| Ginger | To taste (sliced) |
| Water | Sufficient for the broth |
| Sweet soy sauce (kecap manis) | 3 tablespoons |
| Tamarind water | From 1 packet of tamarind |
| Green onions (daun bawang) | Chopped, to taste |
| Basil leaves (daun kemangi) | A handful |
| Pepper (merica) | 1 teaspoon |
| Salt | 1 teaspoon |
| Flavor enhancer (optional) | 1 teaspoon |
| Sugar | 1 teaspoon |
| Cooking oil | For sautéing |
| Ground Spices: | |
| Turmeric | 3 cm |
| Shallots | 7 bulbs |
| Garlic | 2 cloves |
| Roasted candlenuts (kemiri) | 3 pieces |
| Red curly chili | 4 pieces |
Instructions
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Preparation of the Fish: Begin by thoroughly cleaning the Patin fish under cold running water. Squeeze the juice of one lime over the fish to eliminate any muddy odor, then rinse again and set aside.
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Making the Spice Paste: In a blender, combine the turmeric, shallots, garlic, roasted candlenuts, and red curly chilies. Add a splash of water to aid in blending, and process until you achieve a smooth paste. This blend will serve as the aromatic base for your stew.
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Sauté the Aromatics: In a large pot or deep saucepan, heat a tablespoon of cooking oil over medium heat. Once the oil is hot, add the ground spice paste along with the bruised lemongrass, sliced galangal, ginger, bay leaves, and kaffir lime leaves. Sauté the mixture until it becomes fragrant and the oil starts to separate from the spices, typically around 3-5 minutes.
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Cooking the Fish: Pour in sufficient water to create a broth, then bring it to a gentle boil. Once boiling, carefully add the cleaned Patin fish pieces. Stir in the sweet soy sauce, tamarind water, sugar, salt, and optional flavor enhancer. Cover the pot and let the fish simmer until it is cooked through, about 10-15 minutes.
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Finishing Touches: When the fish is nearly done, add the chopped green onions and basil leaves. Allow the stew to simmer for an additional 2-3 minutes. Taste the broth and adjust the seasoning as necessary, adding more salt or flavor enhancer according to your preference.
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Serving: Once ready, carefully transfer the Pindang Patin to a serving bowl. It is best enjoyed hot, paired with steamed rice or your favorite side dishes.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 210 kcal |
| Protein | 18 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 500 mg |
Conclusion
Pindang Patin is not just a meal; it’s a celebration of Indonesian flavors that brings warmth and comfort to the dining table. The combination of fresh herbs, spices, and the tender Patin fish creates a dish that is both satisfying and memorable. So gather your ingredients, and embark on a culinary adventure that will transport you straight to the heart of Indonesia with every delicious bite!
