Pindang Patin Palembang: A Delightful Indonesian Fish Soup
Pindang Patin Palembang is a beloved Indonesian dish known for its vibrant flavors and refreshing aroma, perfect for a comforting meal. This traditional soup features river catfish (patin sungai) simmered in a savory broth with fragrant herbs and spices, bringing a taste of Palembang right to your kitchen. The addition of pineapple and tomatoes lends a subtle sweetness that balances the dish beautifully, making it an inviting choice for family gatherings or cozy dinners.
Ingredients
Below is a comprehensive list of ingredients you’ll need to prepare this delightful dish. The quantities are tailored for serving approximately 4 people.
| Ingredients | Quantity |
|---|---|
| Patin (river catfish) | 1/2 kg |
| Lemongrass (serai) | 1 stalk (bruised) |
| Ginger (jahe) | 1 thumb (sliced) |
| Galangal (lengkuas) | 2 thumbs (sliced) |
| Basil leaves (kemangi) | 3 stalks |
| Pineapple | 1 piece (diced) |
| Tomato | 1 (cut into 6 wedges) |
| Spring onion (daun bawang) | 1 stalk (sliced) |
| Tamarind (asam jawa) | 4 pieces |
| Sweet soy sauce (kecap manis) | 1 tablespoon |
| Shrimp paste (terasi) | 1 teaspoon |
| Bird’s eye chilies (cabe rawit) | 5 pieces |
| Salt | to taste |
| For blending: | |
| Red chilies (cabe merah) | 5 pieces |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 3 cloves |
Cooking Instructions
The preparation of Pindang Patin Palembang involves several straightforward steps that will allow you to create a flavorful and aromatic dish. Follow these detailed instructions to ensure a delightful outcome:
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Prepare the Fish: In a large pot, bring water to a boil and add the patin fish. Cook until the fish is thoroughly cooked and tender, which should take about 10-15 minutes. Make sure to gently turn the fish to avoid breaking it apart.
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Add the Blended Spices: Once the fish is cooked, add the blended spices along with the bruised lemongrass, sliced ginger, sliced galangal, tamarind, shrimp paste, and sweet soy sauce to the pot. Bring the mixture back to a boil and allow it to simmer for an additional 5-10 minutes. This step infuses the broth with rich flavors and ensures the fish absorbs the seasoning.
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Incorporate the Fresh Ingredients: Add the bird’s eye chilies, diced pineapple, basil leaves, and tomato wedges to the pot. Season with salt to taste. Stir gently and let it simmer for another 5 minutes to allow the flavors to meld together.
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Finish with Spring Onions: Just before serving, sprinkle in the sliced spring onions. This adds a fresh crunch and vibrant color to the dish.
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Serving Tip: To present your Pindang Patin Palembang beautifully, avoid mixing the tomatoes, basil, and spring onions into the broth before serving. Instead, arrange these fresh ingredients at the bottom of your serving bowls. Gently place the cooked fish and broth on top for a stunning presentation reminiscent of a restaurant dish.
Cooking Tips
- Enhance Freshness: For an extra touch of freshness, consider garnishing your dish with additional basil leaves and lime wedges when serving.
- Spice Level: Adjust the number of bird’s eye chilies according to your heat preference. If you prefer a milder soup, you can reduce the amount or remove the seeds from the chilies.
- Serving Suggestion: Pair this delightful soup with steamed rice for a complete meal that balances the flavors of the soup with the neutrality of the rice.
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Sodium | 600 mg |
Conclusion
Pindang Patin Palembang is not just a meal; it’s an experience that connects you with the rich culinary heritage of Indonesia. Its harmonious blend of flavors and aromatic ingredients will surely delight your taste buds, making it a dish you’ll want to share with friends and family. Enjoy this delightful soup, and don’t forget to savor every bite!
