Gulai Ikan Patin: A Delightful Malaysian Dish
Gulai ikan patin, a traditional Malaysian dish, is a fragrant and flavorful curry made with the distinctive patin fish, known for its tender and rich flesh. This dish is particularly beloved for its creamy texture, thanks to the addition of coconut milk, which beautifully complements the aromatic spices. Below is a detailed recipe that guides you through the process of creating this delicious dish, perfect for a family meal or a special occasion.
Ingredients
| Ingredients | Quantity |
|---|---|
| Patin fish | 1 whole (cleaned and cut into 4 pieces) |
| Lime (or calamondin) | 2, juice for marinating |
| Carrots | 2, grated |
| Coconut milk (Kara brand) | 1/2 pack |
| Tomatoes | 2, cleaned and chopped |
| Kaffir lime leaves | 3 leaves, cleaned and stems removed |
| Bay leaves | 2 leaves, cleaned |
| Lemongrass | 2 stalks, white part only, smashed |
| Red chili peppers | 2, optional (or replace with sambal terasi) |
| Bird’s eye chilies | 3, cleaned |
| Salt | to taste |
| Sugar | to taste |
| Royco seasoning | to taste |
Spice Blend (to be blended):
| Spice Ingredients | Quantity |
|---|---|
| Shallots | 6, peeled |
| Garlic cloves | 3, peeled |
| Candlenuts (kemiri) | 3 |
| Fresh turmeric | 3 cm, peeled |
| Ginger | 2 cm, peeled |
| Salt | 1 tsp |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 250-300 |
| Protein | 20 g |
| Total Fat | 15 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sodium | Varies (depends on seasoning) |
Instructions
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Preparation: Begin by cleaning the patin fish thoroughly. Cut it into four pieces and marinate with lime juice to remove any fishy odor. Set aside while you prepare the other ingredients.
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Blend the Spices: In a blender, combine shallots, garlic, candlenuts, fresh turmeric, ginger, and salt. Blend until you achieve a smooth paste. This spice blend is the heart of your gulai, imparting a rich flavor.
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Sauté the Spice Mixture: Heat a little oil in a large pot over medium heat. Add the blended spice paste to the pot, stirring continuously until fragrant and aromatic, about 2-3 minutes.
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Add Aromatics: Incorporate the bay leaves, lemongrass, and kaffir lime leaves into the pot. Stir well to mix the spices with the aromatics, allowing their flavors to meld.
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Introduce the Vegetables: Pour in enough water to create a broth base and add the grated carrots. Bring the mixture to a gentle simmer.
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Add the Fish and Tomatoes: Carefully place the marinated patin fish pieces into the pot, along with the chopped tomatoes. Season with salt, sugar, and Royco seasoning. Gently stir to ensure the fish is well-coated in the mixture.
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Simmer and Add Coconut Milk: Let the curry simmer for about 15 minutes, allowing the fish to cook through. Once cooked, add the coconut milk to the pot, stirring gently to combine. Taste and adjust the seasoning as needed.
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Final Touches: Allow the gulai to simmer for an additional 5 minutes to let the flavors meld. Once it reaches your desired taste, turn off the heat and transfer the gulai to a serving dish.
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Serve and Enjoy: Your gulai ikan patin is now ready to be served! Pair it with steamed rice for a complete meal. The aromatic and rich flavors are sure to delight your taste buds.
Conclusion
This gulai ikan patin recipe not only offers a glimpse into Malaysian culinary traditions but also serves as a delightful dish that can bring friends and family together around the dining table. The combination of tender fish, vibrant vegetables, and aromatic spices creates a symphony of flavors that will leave everyone wanting more. Enjoy this dish with loved ones, and perhaps it will become a cherished part of your own culinary repertoire, just as it has in many Malaysian homes.
