Kepala Ikan Patin with Kemangi Leaves

Discover the delightful flavors of Kepala Ikan Patin (Patin Fish Head) infused with aromatic Kemangi leaves, a beloved dish that brings warmth and comfort to any meal. This recipe combines fresh ingredients and spices to create a dish that is not only delicious but also visually appealing. Let’s dive into the ingredients and preparation steps for this flavorful fish head soup.

Ingredients

• 500 grams Patin Fish Head
• 5 shallots
• 5 garlic cloves
• Fresh Kemangi leaves, to taste
• 2 green chili peppers (cabe rawit)
• 2 red chili peppers
• Salt, to taste
• White sugar, to taste
• Seasoning, to taste
• 2 bay leaves (daun salam)
• 2 stalks lemongrass (serai), bruised
• 5 kaffir lime leaves (daun jeruk)
• 1 piece turmeric (kunyit)
• 1 piece ginger (jahe)
• 1 piece galangal (lengkuas)
• 3 star fruits (belimbing wuluh), sliced
• 1 tomato, chopped
• Oil, for sautéing
• Water, as needed

Instructions

1. Prepare the Fish Head: Rinse the patin fish head thoroughly to remove any impurities and remove the gills for a cleaner taste.

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2. Make the Spice Paste: Blend the turmeric, ginger, shallots, garlic, and red chili peppers until smooth. This fragrant spice mixture will form the base of your dish.

3. Sauté the Spices: In a large pot, heat a little oil over medium heat. Add the blended spice paste and sauté until it becomes aromatic, releasing a rich fragrance.

4. Add Aromatics: Once the spices are fragrant, add enough water to create a broth. Incorporate the bay leaves, kaffir lime leaves, galangal, and bruised lemongrass to infuse more flavor into the soup.

5. Introduce the Fish Head: After the broth comes to a gentle boil, carefully add the patin fish head, sliced green chili, and star fruits. Avoid slicing the star fruits too thinly to maintain their shape during cooking.

6. Season the Dish: Sprinkle in salt, sugar, and seasoning according to your taste preferences. Add the chopped tomato for a touch of sweetness and acidity.

7. Simmer: Allow the mixture to simmer until the fish head is cooked through, ensuring that all flavors meld beautifully.

8. Final Touch: Once the fish is cooked, gently fold in the fresh kemangi leaves. Stir slowly to avoid breaking the fish head apart. Cook until the leaves have wilted, adding a fresh brightness to the dish.

9. Serve: Your Kepala Ikan Patin is now ready to enjoy! This delicious, savory dish is perfect served hot, accompanied by steamed rice for a complete meal.

Enjoy the Experience

With its vibrant flavors and comforting aroma, Kepala Ikan Patin with Kemangi leaves is sure to become a favorite in your home. Whether you’re sharing it with family or hosting friends, this dish will surely impress with its richness and depth of flavor. Happy cooking! 😊