Pindang Serani Ikan Patin Recipe
Delve into the delightful flavors of Pindang Serani Ikan Patin, a traditional Indonesian dish featuring fresh Patin fish, enriched with aromatic herbs and spices. This recipe balances tangy, spicy, and savory elements, creating a unique taste that is sure to please your palate. Perfect for family gatherings or special occasions, this dish is not only a feast for the eyes but also for the taste buds. Below, you’ll find detailed ingredient lists, step-by-step instructions, and nutritional information to guide you in preparing this savory meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Patin fish | 2 (cut into 6 pieces) |
| Cabbage | Remaining amount (to taste) |
| Mustard greens | Remaining amount (to taste) |
| Red chili peppers | 10 large, sliced diagonally |
| Bird’s eye chili peppers | 5, sliced diagonally |
| Shallots | 10, thinly sliced |
| Garlic | 8, thinly sliced |
| Onion | 1, thinly sliced |
| Turmeric | A piece, thinly sliced |
| Galangal (laos) | A piece, smashed |
| Ginger | A piece, smashed |
| Lemongrass | 1 stalk, smashed |
| Kaffir lime leaves | 2 leaves |
| Lime leaves | 2 leaves |
| Tomato | 1, cut into quarters |
| Tamarind (asam jawa) | To soak for extracting juice |
| Lime | For marinating the fish |
| Cooking oil | To taste (olive oil if available) |
| Salt | To taste |
| Sugar | To taste |
| Seasoning powder (Masako) | To taste |
| Water | As needed |
Instructions
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Prepare the Fish: Start by washing the Patin fish thoroughly and marinating it with lime juice. If you prefer, lightly fry the fish until half cooked. This adds depth to the flavor while ensuring it holds its shape during cooking.
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Cook the Aromatics: In a pot, heat water until boiling. Meanwhile, sauté the sliced shallots, garlic, onion, red chili peppers, and bird’s eye chili in a separate pan until fragrant. Avoid adding the tomatoes at this stage.
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Combine Ingredients: Transfer the sautéed mixture into the boiling water. Add the sliced turmeric, galangal, ginger, lemongrass, kaffir lime leaves, and lime leaves. Stir briefly to combine.
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Add the Fish: Carefully place the marinated Patin fish into the pot, allowing it to cook through. Once the fish is nearly cooked, season the broth with sugar, salt, and Masako seasoning. Stir in about 5 teaspoons of olive oil for added richness.
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Incorporate Vegetables: Gently add the cabbage, mustard greens, and quartered tomato to the pot. Cook until the greens are just wilted, maintaining their vibrant color and crunch.
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Taste and Adjust: Before serving, taste the broth and adjust the seasoning as needed. The balance of sour, salty, and sweet should harmonize beautifully.
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Serve and Enjoy: Your Pindang Serani Ikan Patin is now ready to be served! Plate it hot, perhaps with a side of steamed rice or as part of a larger feast. Enjoy the complex flavors and the warmth of this comforting dish!
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 28g |
| Carbohydrates | 20g |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 400mg |
Enjoy your cooking adventure with this exquisite Indonesian dish that brings together fresh ingredients and delightful flavors, perfect for sharing with family and friends. Happy cooking!
