Patin Fish Head with Basil Leaves Recipe
Discover a delightful Indonesian dish that showcases the tender and flavorful patin fish head, infused with aromatic spices and fresh basil leaves. This vibrant recipe, known as Kepala Ikan Patin Daun Kemangi, is sure to impress both family and friends with its unique flavors and satisfying taste. Let’s embark on a culinary adventure with this exquisite dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish head | 1/2 kg |
| Shallots | 5 cloves |
| Garlic | 5 cloves |
| Basil leaves | To taste |
| Bird’s eye chili | To taste |
| Red chili | 2 pieces |
| Salt | To taste |
| Sugar | To taste |
| Flavor enhancer (optional) | To taste |
| Bay leaves | 2 leaves |
| Lemongrass | 2 stalks |
| Kaffir lime leaves | 5 leaves |
| Turmeric | 1 piece |
| Ginger | 1 piece |
| Galangal | 1 piece |
| Starfruit (belimbing wuluh) | 3 pieces |
| Tomato | 1 piece |
| Cooking oil | As needed |
| Water | As needed |
Instructions
-
Prepare the Fish Head
Begin by thoroughly washing the patin fish head. Ensure to remove any gills and impurities for a cleaner flavor. -
-
Make the Spice Paste
In a mortar and pestle or food processor, blend the turmeric, ginger, shallots, garlic, and red chili until you achieve a smooth paste. This aromatic blend will serve as the foundation of your dish. -
Sauté the Spice Paste
Heat a generous amount of cooking oil in a large pan over medium heat. Add the blended spice paste and sauté until fragrant, which should take about 3-5 minutes. This step enhances the flavors and releases the essential oils from the spices. -
Add Aromatics
Once the spice paste is fragrant, pour in enough water to create a broth. Introduce the bay leaves, kaffir lime leaves, galangal, and lemongrass. Bring this mixture to a gentle simmer. -
Cook the Fish Head
Carefully place the patin fish head into the simmering broth. Add the bird’s eye chili (whole or sliced according to your heat preference) and the starfruit that has been cut into thicker slices to maintain their shape during cooking. -
Season the Dish
Sprinkle in salt, sugar, and flavor enhancer (if using) to taste. Add the tomato, which should be roughly chopped. Adjust the seasoning to your preference by tasting the broth. -
Simmer Until Cooked
Allow the dish to simmer gently until the patin fish head is thoroughly cooked and tender. This usually takes about 15-20 minutes. Be careful not to stir too vigorously to prevent breaking the fish head apart. -
Finish with Basil Leaves
Once the fish is cooked, gently fold in the basil leaves. Stir carefully to incorporate them without breaking the fish. Let it simmer for another 1-2 minutes, allowing the basil to wilt and infuse its fresh flavor into the dish. -
Serve and Enjoy
Your Kepala Ikan Patin Daun Kemangi is ready! Serve hot, garnished with additional basil if desired, and enjoy the deliciously rich and aromatic flavors that will surely tantalize your taste buds.
This dish pairs wonderfully with steamed rice, allowing the flavorful broth to soak into each grain. The combination of spices and fresh herbs makes this recipe not only appetizing but also a nourishing addition to your dining table. Enjoy your cooking experience, and happy eating!
