Ikan Patin Kuah Kuning (Yellow Catfish Soup)
Introduction
Ikan Patin Kuah Kuning is a traditional Indonesian dish known for its vibrant yellow broth and rich flavors. This delectable soup features Ikan Patin, a type of catfish, that is cooked in a fragrant blend of spices and herbs. The combination of fresh ingredients such as lemongrass, ginger, and turmeric creates a warming and aromatic dish that is perfect for any occasion, whether it be a cozy family dinner or a festive gathering. With its enticing flavors and comforting qualities, this dish is sure to be a hit at your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Patin (catfish) | 1 kg |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Coriander seeds (ketumbar) | 1 tablespoon |
| Red chili peppers (cabe merah kriting) | 5 pieces (adjust to taste) |
| Ginger (jahe) | 1 cm |
| Turmeric (kunyit) | 1 cm |
| Galangal (lengkuas) | 1 cm |
| Tomato | 1 piece |
| Lemongrass (sereh) | 2 stalks |
| Salt (garam) | To taste |
| Flavor enhancer (penyedap rasa) | To taste |
| Basil (kemangi) | A handful |
| Green onions (daun bawang) | A few stalks |
| Cooking oil (minyak goreng) | For sautéing |
| Water | As needed |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 30 g |
| Total Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | Variable (depends on salt added) |
Instructions
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Prepare the Fish: Start by thoroughly cleaning the Ikan Patin under running water. This ensures that all traces of impurities are removed. To eliminate the fishy smell, squeeze fresh lemon juice or use tamarind juice on the fish and set it aside.
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Make the Spice Paste: In a mortar and pestle or a food processor, blend together the red chilies, shallots, garlic, ginger, turmeric, and coriander seeds until you achieve a smooth paste. Set this aromatic mixture aside for later use.
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Chop the Vegetables: Cut the tomato into eight wedges. Slice the green onions into thin rings and wash the basil leaves. Smash the lemongrass and galangal lightly with the back of a knife to release their essential oils, and set them aside.
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Sauté the Spice Paste: In a pot, bring water to a boil. In a separate pan, heat a splash of cooking oil over medium heat. Add the blended spice paste to the hot oil and sauté until fragrant, about 3-5 minutes. Add the lemongrass and galangal to the pan, allowing their flavors to infuse into the paste.
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Combine Ingredients: Once the spice mixture is aromatic, transfer it to the pot with boiling water. Stir the contents to ensure the flavors meld together.
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Cook the Fish: Gently add the cleaned Ikan Patin to the pot. Season the broth with salt, flavor enhancer, and a pinch of sugar to balance the flavors. Allow the fish to simmer in the broth for approximately 10-15 minutes, or until the fish is cooked through and flaky.
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Final Touches: When the fish is nearly done, add the tomato wedges, sliced green onions, and basil leaves to the pot. Stir gently to combine and let simmer for an additional 5 minutes to warm the vegetables.
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Serve: Carefully ladle the hot Ikan Patin Kuah Kuning into bowls, ensuring each serving has plenty of the flavorful broth and pieces of fish. Garnish with additional fresh basil leaves if desired. Enjoy this delightful dish with steamed rice or crusty bread.
Conclusion
Ikan Patin Kuah Kuning is not just a dish; it’s an experience filled with flavors and aromas that transport you straight to the heart of Indonesian cuisine. The combination of fresh fish with a medley of spices makes for a nourishing meal that warms the soul. Serve it at family gatherings or any occasion where you wish to impress your guests with a taste of tradition and love in every spoonful. Enjoy!
