Savory Patin Asam Padeh: Indonesian Spiced Catfish Stew

Patin Asam Padeh Recipe: A Flavorful Indonesian Delight

Ingredients

• 1 kg Patin Fish, cut into pieces, fried and set aside
• For the Spice Paste:
  • 10 dried red chilies (adjust to taste)
  • 8 shallots
  • 6 cloves garlic
  • 1 thumb-sized piece of ginger
  • 3 candlenuts
  • 1 thumb-sized piece of turmeric
  • 1/2 teaspoon salt
  • Water, as needed
• For the Aromatic Spices:
  • 2 stalks lemongrass
  • 1 thumb-sized piece of galangal
• Other Ingredients:
  • 4 stalks scallions, cut into long pieces
  • 2 bay leaves
  • 2 kaffir lime leaves

Instructions

1. Prepare the Spice Paste: Begin by blending the dried red chilies, shallots, garlic, ginger, candlenuts, and turmeric into a smooth paste. You may add a little water to facilitate the blending process. Once the paste is ready, set it aside.

2. Cook the Spice Paste: In a large skillet or wok, heat a small amount of oil over medium heat. Add the prepared spice paste and sauté until it becomes fragrant and the oil starts to separate from the paste.

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3. Add Aromatics: To the skillet, add the bay leaves, kaffir lime leaves, lemongrass, and galangal. Continue to cook for a few more minutes, allowing the flavors to meld together.

4. Incorporate the Fish: Gently add the fried patin fish pieces into the skillet. Stir carefully to ensure the fish is well coated with the spice mixture. If needed, add a little water to reach your desired consistency.

5. Simmer: Let the dish simmer until the flavors are well combined and the sauce thickens slightly. Adjust the seasoning with additional salt if necessary.

6. Finish and Serve: Add the scallion pieces and cook for an additional few minutes. Serve hot, garnished with additional fresh herbs if desired.

Enjoy this delicious Patin Asam Padeh with steamed rice for a truly satisfying meal. The blend of aromatic spices and the tender fish creates a dish that’s both comforting and vibrant.