Indonesian Yellow Catfish Stew (Ikan Patin Masak Kuning) Without Coconut Milk

Ikan Patin Masak Kuning Tanpa Santan: A Delightful Yellow Catfish Stew Without Coconut Milk

This traditional Indonesian dish, Ikan Patin Masak Kuning, showcases the tender and flavorful patin catfish simmered in a vibrant yellow sauce, enriched with aromatic spices. The absence of coconut milk makes this dish a lighter yet equally delightful culinary experience. Let’s dive into how you can make this delectable dish in your kitchen.

Ingredients

• 1 kg Fresh Patin Catfish – Cleaned and cut into desired pieces
• Spice Paste:
  • 3 Candlenuts
  • 5 Cloves Garlic
  • 7 Shallots
  • 1 Thumb-sized Turmeric (peeled)
  • 1 Thumb-sized Ginger (peeled)
  • 1 Thumb-sized Galangal (crushed)
  • 1 Stalk Lemongrass (crushed)
  • 2 Bay Leaves
  • 2 Kaffir Lime Leaves
• 1 Lime or Lemon – For marinating
• 6-8 Large Green Chilies – Sliced diagonally
• Salt – To taste
• 1/2 tsp Flavor Enhancer (optional)
• 1 tsp Granulated Sugar
• Cooking Oil – As needed
• 2 Cups Water

Instructions

1. Prepare the Catfish:

   • Clean the patin catfish thoroughly and cut it into pieces according to your preference. Drain and then squeeze the juice of one lime or lemon over the fish to reduce any fishy odor. Let it marinate for 5-10 minutes, then rinse and drain again. Set aside.

2. Make the Spice Paste:

   • For the spice paste, peel and clean the candlenuts, garlic, shallots, turmeric, ginger, and galangal. Combine these ingredients with the lemongrass, bay leaves, and kaffir lime leaves.
   • Place everything into a blender, add a small amount of water or oil to facilitate blending, and blend until smooth. The paste should be finely ground and aromatic.

3. Prepare the Chilies and Aromatics:

   • Slice the large green chilies diagonally and set them aside. Crush the galangal and lemongrass for use later.

4. Cook the Fish:

   • Heat oil in a pan over medium heat. Fry the patin pieces until they are crispy and cooked through. Remove the fish from the pan and set aside.

5. Prepare the Sauce:

   • In a clean pan, heat a bit of oil. Add the blended spice paste (excluding the green chilies) and sauté until it becomes fragrant and loses its raw aroma.
   • Pour in the water and bring it to a boil. Once boiling, add salt, sugar, and flavor enhancer if using. Stir to combine.

6. Simmer the Fish:

   • Add the fried patin pieces to the sauce, ensuring that each piece is well coated. Cook until the sauce is well blended and has thickened slightly.

7. Add Chilies and Final Touches:

   • Add the sliced green chilies to the pan. Stir quickly and taste to adjust the seasoning if necessary.

8. Serve:

   • Once the sauce is to your liking and the fish is well incorporated, remove from heat. Garnish with crispy fried shallots if desired for added texture and aroma.

Enjoy

Serve this Ikan Patin Masak Kuning warm with steamed rice. The combination of spices and tender fish makes this dish a comforting meal that’s both flavorful and satisfying. Enjoy your culinary creation and happy cooking! 😊🍲