Indonesian fish recipes
Savory Pindang Ikan Patin: Spicy Malaysian Catfish Stew
Pindang Ikan Patin
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan Patin | 1 kg, cleaned, drained |
| Water | 750 ml |
| Rawit Chili Peppers | 10 whole |
| Shallots | 5, thinly sliced |
| Garlic | 3 cloves, thinly sliced |
| Red Chili Peppers | 3, sliced lengthwise |
| Lemongrass | 1 stalk, bruised |
| Galangal | 1 segment, bruised |
| Ginger | 1 segment, roughly chopped |
| Turmeric | 1 segment, roughly chopped |
| Bay Leaves | 2 leaves |
| Kaffir Lime Leaves | 2 leaves |
| Tomatoes | 2, diced |
| Green Onions | 1 stalk, roughly chopped |
| Salt | 1 tsp |
| Sugar | To taste |
| Thai Basil | A handful |
| Cooking Oil | For frying |
Instructions:
- In a pot, heat some cooking oil and sauté the shallots and garlic until fragrant, creating a delightful aroma that will elevate your dish.
- Add the water and introduce the bruised lemongrass, galangal, ginger, turmeric, bay leaves, and kaffir lime leaves, allowing the mixture to come to a vigorous boil.
- Once boiling, carefully add the ikan patin, ensuring not to stir too much to maintain the integrity of the fish as it cooks until tender.
- After the fish has cooked through, introduce the diced tomatoes, green onions, and whole rawit chili peppers, then season with salt and sugar to taste.
- Adjust the flavors as necessary and finish by folding in the fresh Thai basil for a burst of fragrance and flavor.
- Remove from heat and serve your Pindang Ikan Patin hot, accompanied by a bowl of steaming rice to complete this ultimate culinary experience. Enjoy!
