Ingredients Table:
| Ingredient | Quantity |
|---|---|
| Patin fish | 1 whole |
| Long beans (buncis) | A handful |
| Kemangi leaves | 1 bunch |
| Garlic | 3 cloves |
| Shallots | 6 bulbs |
| Ginger (smashed) | A small piece |
| Galangal (smashed) | A small piece |
| Lemongrass | 1 stalk |
| Turmeric | A small piece |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Green chili peppers | 6 pieces |
| Coriander | 1 tsp |
| Salt | 1.5 tsp |
| Palm sugar (finely shredded) | 2 tbsp |
| Instant coconut milk (Kara) | 1 pack |
| Ripe tomato | 1 whole |
Instructions Table:
| Step | Instruction |
|---|---|
| 1 | Clean and cut the patin fish into several pieces. |
| 2 | Blend the coriander, shallots, garlic, and turmeric until smooth. |
| 3 | Heat cooking oil in a pan and sauté the blended spices until fragrant. |
| 4 | Add the bay leaves, kaffir lime leaves, lemongrass, ginger, galangal, and whole chilies. |
| 5 | Pour in a little water to the sautéed mixture. |
| 6 | Add the cut long beans and stir well. |
| 7 | Gently place the patin fish into the pan, then season with salt and palm sugar. |
| 8 | Once the fish is cooked through, add the coconut milk and stir gently. |
| 9 | Adjust the seasoning to taste. Add the chopped ripe tomato and kemangi leaves last. |
| 10 | Turn off the heat and serve immediately, enjoying this aromatic and flavorful dish! |
Enjoy your Gulai Patin Buncis, a rich and aromatic Indonesian dish that perfectly balances flavors!