Ikan Patin Kuah Kuning (Indonesian Patin Fish in Yellow Sauce)
Ingredients
- 1 kg Patin fish (Ikan Patin)
- 5 shallots
- 3 cloves garlic
- 1 tablespoon coriander seeds
- 5 red chilies (adjust spiciness to taste)
- 1 cm ginger
- 1 cm turmeric
- 1 cm galangal
- 1 tomato
- 2 lemongrass stalks
- Salt, to taste
- Seasoning (such as chicken bouillon)
- Basil leaves (Kemangi)
- Scallions (Daun bawang)
- Cooking oil, for sautéing
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the Patin fish. Wash it well and squeeze some lime juice or use tamarind to remove any fishy odor. Set the fish aside.
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Prepare the Spice Paste: Blend the red chilies, shallots, garlic, ginger, turmeric, and coriander seeds into a smooth paste. Set this paste aside for later use.
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Prepare the Aromatics: Cut the tomato into eight wedges. Slice the scallions, separate the basil leaves from their stems, and lightly crush the lemongrass stalks and galangal. Set these prepared ingredients aside.
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Cook the Spice Paste: In a pot, bring some water to a boil. Meanwhile, heat cooking oil in a pan over medium heat. Sauté the blended spice paste along with the crushed lemongrass and galangal until fragrant. Add a pinch of salt.
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Simmer the Soup: Once the spice paste is aromatic, transfer it to the boiling pot of water. Stir well to combine.
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Add the Fish: Gently add the Patin fish to the pot. Season with salt, seasoning (such as chicken bouillon), and a bit of sugar to balance the flavors. Adjust seasoning to taste.
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Final Touches: Once the fish is cooked through, add the tomato wedges, sliced scallions, and basil leaves. Stir gently and allow the ingredients to blend for a few more minutes.
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Serve: Remove the pot from heat. Serve the Ikan Patin Kuah Kuning hot, garnished with extra basil leaves if desired.
Enjoy this vibrant and flavorful Indonesian dish, perfect for a hearty and comforting meal!
