Indonesian Spicy Ikan Patin Pucung with Kluwek and Aromatic Herbs

Ikan Patin Pucung: A Flavorful Indonesian Fish Stew with Kluwek and Spices

Ikan Patin Pucung is a delightful traditional Indonesian dish made with the tender Patin fish fillet, infused with rich and aromatic flavors from fresh spices and herbs. This savory fish stew is characterized by its deep, earthy flavor from Kluwek (black nuts), which gives the dish a signature taste and dark color. Paired with fried potatoes, tomatoes, and fragrant herbs, this dish will surely warm up your senses with its bold and aromatic profile. The balance of spices, combined with the natural sweetness of the fish and the tang of lime, makes Ikan Patin Pucung an unforgettable culinary experience.

Ingredients

Bumbu Halus (Spice Paste)

Instructions

1. Prepare the fish:

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   • Clean the Ikan Patin fillet thoroughly and rub it with lime juice and salt to eliminate any fishy odor. Set aside to marinate for 10-15 minutes.

2. Fry the fish:

   • In a hot pan, fry the fish fillet briefly on high heat, just until the exterior changes color. This step locks in the flavors and keeps the fish tender. Once done, remove the fish from the pan and set aside.

3. Prepare the spice paste (Bumbu Halus):

   • Blend the shallots, garlic, turmeric, candlenuts, and Kluwek flesh until smooth. This mixture will form the base of your dish’s deep, fragrant flavor.

4. Sauté the aromatics:

   • In the same pan, heat some oil and sauté the spice paste until fragrant. Add the bay leaves (daun salam), lime leaves (daun jeruk), crushed galangal (lengkuas), and bird’s eye chili (cabe rawit). Sauté until all ingredients are well incorporated and aromatic.

5. Simmer the stew:

   • Pour water into the pan, enough to cover the fish, and stir in salt, sugar, and mushroom broth (kaldu jamur). Taste and adjust the seasoning as needed. Bring the mixture to a gentle boil, allowing the flavors to meld.

6. Add the fish and vegetables:

   • Add the fried fish fillet back into the pan along with tomato wedges, fried potatoes, and green onions. Stir gently to combine all the ingredients. Let the stew simmer for another 10-15 minutes until everything is fully cooked and infused with the flavors.

7. Serve:

   • Once the dish is cooked through, serve it hot, garnished with crispy fried shallots for added texture and flavor.

Tips for Perfect Ikan Patin Pucung:

• Kluwek is the key ingredient that gives this dish its signature flavor. Make sure to soak and extract the flesh carefully, as it can be a bit tough to handle.
• The fish should be fried quickly on high heat to ensure it remains moist and tender, without becoming too dry or overcooked.
• If you prefer a spicier dish, you can increase the amount of bird’s eye chili according to your taste.

Nutritional Information

Enjoy the delightful complexity of Ikan Patin Pucung, an Indonesian classic that combines aromatic spices, fresh herbs, and the richness of tender fish in a fragrant broth. This dish pairs wonderfully with steamed rice, making it an unforgettable meal for family and friends.