Title: Patin Asam Padeh (Spicy Sour Catfish)
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish (catfish), cut into pieces and fried | 1 kg |
| For the Spice Paste | |
| Curly red chilies (adjust to taste) | 10 pieces |
| Shallots | 8 cloves |
| Garlic | 6 cloves |
| Ginger | 1-inch piece |
| Candlenuts | 3 pieces |
| Turmeric | 1-inch piece |
| Salt | 1/2 teaspoon |
| Water | As needed |
| For Bruised Aromatics | |
| Lemongrass stalks | 2 stalks |
| Galangal | 1-inch piece |
| Other Ingredients | |
| Green onions, cut into long pieces | 4 stalks |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
Instructions
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Prepare the Spice Paste: Using a blender or mortar and pestle, blend together the red chilies, shallots, garlic, ginger, candlenuts, turmeric, and salt until smooth, adding a little water as needed for a thick consistency.
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Sauté the Spices: Heat a bit of oil in a large pan over medium heat. Add the spice paste, bay leaves, bruised lemongrass, bruised galangal, and kaffir lime leaves. Sauté until the mixture becomes aromatic and the oil starts to separate, about 3-5 minutes.
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Cook the Fish: Add the fried pieces of patin fish to the pan. Stir gently to ensure the fish is well-coated with the spices. Add a little more water if the mixture appears too thick.
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Simmer: Let the dish simmer, allowing the flavors to meld and the sauce to thicken slightly. This should take about 10-15 minutes. If the sauce reduces too quickly, add a splash of water as needed to maintain the desired consistency.
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Final Touch: Add the green onions and give everything a gentle stir.
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Serve: Once the fish has absorbed the flavors and the sauce has reached the desired consistency, remove from heat. Serve the Patin Asam Padeh hot, garnished with fresh herbs or sliced green onions if desired.
Enjoy your Patin Asam Padeh, a flavorful and comforting traditional Indonesian dish!
