Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan Patin (Catfish) | 1 kg |
| Cabe Rawit Merah | 7 pieces |
| Cabe Merah Keriting | 7 pieces |
| Bawang Putih | 5 cloves |
| Bawang Merah | 5 cloves |
| Lada | 1 tablespoon |
| Kemiri (Candlenuts) | 4 pieces |
| Cengkeh (Cloves) | 5 pieces |
| Trasi (Shrimp Paste) | 2 pieces (ABC brand) |
| Daun Salam (Bay Leaves) | 3 leaves |
| Daun Jeruk (Lime Leaves) | 4 leaves |
| Serai (Lemongrass) | 3 stalks |
| Tomat (Tomatoes) | 3 pieces |
| Asam Jawa (Tamarind) | 1 teaspoon |
| Jahe (Ginger) | 2 thumb-sized pieces |
| Lengkuas (Galangal) | 2 thumb-sized pieces |
| Kemangi (Thai Basil) | 1 bunch |
| Daun Bawang (Spring Onion) | 2 stalks |
| Kecap Manis (Sweet Soy Sauce) | 2 tablespoons |
| Gula Merah (Palm Sugar) | 1 piece |
| Garam (Salt) | to taste |
| Penyedap Rasa (Seasoning) | to taste |
| Gula Putih (White Sugar) | 1 teaspoon |
Instructions
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Prepare the Fish: Clean the catfish and cut it into your desired sizes, then set aside.
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Make the Spice Paste: Blend together the garlic, pepper, candlenuts, cloves, and shrimp paste until smooth.
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Chop Ingredients: Slice the rawit chili, red chili, tomatoes, spring onions, ginger, and shallots. Crush the lemongrass and galangal.
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Sauté the Aromatics: In a pan, sauté the shallots until fragrant. Add the ground spice paste and cook until aromatic. Incorporate the lemongrass, galangal, chilies, bay leaves, lime leaves, sweet soy sauce, and tamarind, stirring to combine.
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Add the Fish: Gently place the catfish into the pan, followed by salt, seasoning, and both palm and white sugars. Mix well.
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Simmer: Add water to your desired consistency and cook for about 15 minutes.
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Finish the Dish: Once cooked, add the spring onions, tomatoes, and Thai basil. Stir to combine.
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Taste and Serve: Adjust seasoning if necessary, then remove from heat and serve warm.
Enjoy this delicious Pindang Patin as a delightful centerpiece for your meal, showcasing the vibrant flavors of Indonesia!