Pindang Patin with Sliced Spices
Ingredients:
- 1 kg catfish (ikan patin)
- 1 bunch of basil leaves (daun kemangi)
- 1 tomato, chopped
- 5 large red chili peppers (cabe merah besar), sliced
- 15 bird’s eye chili peppers (cabe rawit) – optional, for extra heat
- 4 shallots (bawang merah), sliced
- 3 cloves of garlic (bawang putih), sliced
- 1 thumb-sized piece of ginger (jahe), sliced
- 1 thumb-sized piece of galangal (laos), sliced
- 1 thumb-sized piece of turmeric (kunyit), sliced
- 1 stalk lemongrass (serai), bruised
- 3 bay leaves (daun salam)
- Ground white pepper (merica bubuk), to taste
- Salt, to taste
- 1/2 tablespoon granulated sugar
- Cooking seasoning (penyedap masakan), to taste
- Water
Instructions:
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Prepare the Ingredients:
- Slice the red chili peppers, shallots, garlic, ginger, galangal, and turmeric.
- Bruise the lemongrass stalk by lightly pounding it with the back of a knife.
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Create the Broth:
- Heat a pot of water until it comes to a simmer.
- Add all the sliced ingredients, bruised lemongrass, bay leaves, ground white pepper, chopped tomato, salt, granulated sugar, and cooking seasoning to the pot. Stir well to combine and ensure the flavors meld together.
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Simmer and Adjust:
- Allow the mixture to come to a boil. Taste and adjust the seasoning as needed to suit your preference.
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Cook the Fish:
- Once the broth is boiling, gently add the catfish pieces into the pot.
- Stir gently to ensure the fish is covered in the broth, being careful not to break the fish apart.
- Continue to simmer until the fish is fully cooked and tender.
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Serve:
- When the fish is cooked through, turn off the heat.
- Add the fresh basil leaves to the pot and give it a light stir.
- Serve the Pindang Patin hot, accompanied by steamed rice for a complete meal.
Cooking Tips:
- Ensure that the fish is fresh for the best flavor and texture.
- Adjust the number of bird’s eye chili peppers based on your desired level of spiciness.
- This dish is best enjoyed fresh but can be stored in the refrigerator and reheated gently.
Nutritional Information (Per Serving):
- Calories: Approximately 200 kcal
- Protein: 25g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Sodium: 500mg
Pindang Patin is a delightful Indonesian fish soup that marries the freshness of catfish with aromatic spices and herbs. The interplay of flavors from the various spices, the tangy tomato, and the fragrant basil leaves make this dish a unique culinary experience. Whether you are familiar with Indonesian cuisine or looking to explore new flavors, this recipe is sure to impress. Enjoy the comforting and bold flavors of Pindang Patin with your loved ones!
