Indonesian Spicy Tamarind Catfish (Pindang Patin) Recipe

Pindang Patin: A Flavorful Indonesian Catfish Dish

Pindang Patin is a delightful Indonesian recipe that brings out the rich flavors of catfish, enhanced by a fragrant blend of herbs and spices. This dish is perfect for a special occasion or a hearty family meal. The combination of tangy tamarind, sweet kecap manis (sweet soy sauce), and aromatic spices creates a unique taste that will surely impress.

Ingredients

• 1 whole catfish (cut into 4 pieces, preferably one that is not muddy-smelling)
• Juice of 1 lime
• 2 kaffir lime leaves
• 2 bay leaves
• 1 stalk lemongrass
• 3 slices of galangal
• 1 thumb-sized piece of ginger
• Water, enough to make the broth
• 3 tablespoons sweet soy sauce (kecap manis)
• Tamarind water (from 1 tamarind pack)
• 2 stalks green onions, sliced
• A handful of basil leaves
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon chicken bouillon (or flavor enhancer)
• 1 teaspoon granulated sugar
• Oil for sautéing

For the Spice Paste:

• 3 cm turmeric root
• 7 shallots
• 2 cloves garlic
• 3 roasted candlenuts (kemiri)
• 4 curly red chilies

Instructions

1. Prepare the Catfish:

   • Clean the catfish thoroughly under running water and squeeze the juice of 1 lime over the fish to eliminate any fishy odor. Rinse well and set aside.

2. Make the Spice Paste:

   • Blend the turmeric, shallots, garlic, candlenuts, and red chilies into a smooth paste. You can add a little water if needed to facilitate blending.

3. Prepare the Aromatics:

   • Lightly crush the lemongrass stalk and slice the galangal and ginger.

4. Sauté the Aromatics and Spice Paste:

   • Heat a little oil in a pan over medium heat. Add the spice paste, lemongrass, galangal, ginger, bay leaves, and kaffir lime leaves. Sauté until the mixture is fragrant.

5. Simmer the Dish:

   • Transfer the sautéed mixture to a pot filled with water. Bring it to a boil.

6. Add the Fish:

   • Add the catfish pieces to the pot along with sweet soy sauce, tamarind water, sugar, salt, chicken bouillon, and black pepper. Stir well to combine.

7. Cook:

   • Cover the pot and let it simmer until the fish is cooked through and the flavors are well combined. This usually takes about 20-30 minutes.

8. Final Touches:

   • Once the fish is nearly done, add the sliced green onions and basil leaves. Cook for a few more minutes. Taste and adjust seasoning if necessary with additional salt or chicken bouillon.

9. Serve:

   • Remove from heat and serve hot. Pindang Patin pairs wonderfully with steamed rice or as a flavorful addition to your meal.

Enjoy the aromatic and delicious Pindang Patin, a testament to the rich and vibrant flavors of Indonesian cuisine.