Ingredients:
- 1 medium-sized Patin fish (Catfish)
- 1 red tomato
- 2 green tomatoes
- A bunch of basil leaves
- 1 stalk of green onion
- Pineapple, to taste
- 8 orange chilies
- Lemongrass, galangal, ginger, and kaffir lime leaves, to taste
- 1 teaspoon of kandis acid, dissolved in hot water
- Salt, sugar, and sweet soy sauce, to taste
For the Spice Paste:
- 5 shallots
- 3 cloves of garlic
- 3 red chilies
- ½ inch turmeric root
Instructions:
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Boil Water: Begin by bringing a pot of water to a boil.
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Add the Spice Paste: Once the water is boiling, add the blended spice paste made from shallots, garlic, red chilies, and turmeric.
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Cook the Fish: Gently place the Patin fish into the pot, allowing it to cook in the spiced broth.
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Add Complementary Ingredients: Add the red and green tomatoes, basil leaves, green onion, pineapple, orange chilies, lemongrass, galangal, ginger, and kaffir lime leaves.
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Season: Adjust the flavor by adding salt, sugar, and sweet soy sauce according to your taste preferences.
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Final Touches: Add the dissolved kandis acid to the soup, and let everything simmer until the fish is cooked through and the flavors have melded together beautifully.
Serving Suggestion:
Pindang Patin is best enjoyed hot, served with steamed rice and a side of sambal for an extra kick of spice. The combination of aromatic herbs, the subtle sweetness from the pineapple, and the rich flavors from the spice paste make this dish a truly delightful culinary experience.