Ingredients
- 1 kg Patin Fish (cut into 8 pieces)
- 2 cm Galangal (smashed)
- 1 stalk Lemongrass (bruised)
- 5 kaffir lime leaves
- 5 bay leaves
- Fresh Basil (to taste)
- 4 Cherry Tomatoes (halved)
- Tamarind Paste (to taste)
- 7 Bird’s Eye Chilies (sliced)
- Ground Pepper (to taste)
- 2 cm Ginger (smashed)
- Salt (to taste)
- Sugar (to taste)
- Sweet Soy Sauce (to taste)
- Seasoning Powder (optional)
- Oil (for sautéing)
Spice Paste:
- 8 Shallots
- 4 Garlic Cloves
- 3 Candlenuts
- 3 cm Turmeric (smashed)
Instructions
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Prepare the Broth: Begin by bringing a pot of water to a rolling boil. This will serve as the base for your flavorful broth.
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Sauté the Spice Paste: In a pan, heat some oil and sauté the spice paste ingredients, which include shallots, garlic, and candlenuts. Add in the ginger, galangal, lemongrass, and sliced bird’s eye chilies. Next, incorporate the kaffir lime leaves and bay leaves, allowing the spices to release their aromatic essence.
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Combine Ingredients: Once the spices are fragrant, transfer them into the boiling water. Season the broth with salt, sugar, sweet soy sauce, and optional seasoning powder to enhance the flavors.
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Add Additional Ingredients: Stir in ground pepper, halved cherry tomatoes, and tamarind paste, allowing the mixture to blend beautifully.
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Introduce the Fish: Gently add the patin fish pieces and fresh basil into the pot. Let everything simmer until the fish is thoroughly cooked and tender, absorbing all the delightful flavors.
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Serve: Once the pindang patin is ready, serve hot and enjoy this comforting Indonesian dish with steamed rice for a complete meal.
Nutritional Information
Pindang patin is not only rich in flavor but also packed with nutrients, making it a healthy addition to your culinary repertoire.
Enjoy the vibrant tastes of this traditional dish, and feel free to customize it with your preferred spice levels and ingredients for a personal touch!