Spicy Indonesian Catfish Stew with Tofu and Tempeh

Asam Padeh Patin (Spicy Sour Catfish Stew)

This vibrant dish, known as Asam Padeh Patin, is a traditional Indonesian recipe that brings together tender catfish, tofu, and tempeh in a rich and spicy broth. The unique blend of ingredients and spices creates a flavorful and aromatic stew that pairs perfectly with steamed rice. Here’s how to prepare this delicious and comforting dish.

Ingredients:

• 6 pieces of catfish (ikan patin)
• 1 block of tofu
• 1 block of tempeh
• 1 lime
• Bay leaves (daun salam)
• Lemongrass stalk (optional)
• Water, as needed

For the Spice Paste:

• 5 red curly chilies (cabai merah keriting)
• 5 bird’s eye chilies (cabai merah rawit)
• 3 shallots (bawang merah)
• 3 cloves of garlic (bawang putih)
• A thumb-sized piece of ginger
• A thumb-sized piece of turmeric (kunyit)
• 3 candlenuts (kemiri)
• 1 ripe tomato
• 2/3 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons black pepper
• 2 tablespoons chicken bouillon powder

Instructions:

1. Prepare the Catfish:

   • Begin by cleaning the catfish thoroughly. Rub the fish with lime juice to remove any fishy odor, then rinse and drain.

2. Prepare the Tofu and Tempeh:

   • Boil the tofu and tempeh until slightly softened. Cut them into bite-sized cubes and set aside.

3. Make the Spice Paste:

   • In a mortar and pestle or food processor, grind the red curly chilies, bird’s eye chilies, shallots, garlic, ginger, turmeric, and candlenuts into a smooth paste. Blend in the ripe tomato for added flavor and color.

4. Cook the Spice Paste:

   • Heat a little oil in a pan over medium heat. Sauté the spice paste until fragrant and aromatic, stirring frequently to prevent burning.

5. Simmer the Stew:

   • Add water to the pan with the spice paste, adjusting the amount based on your desired consistency. Stir in the bay leaves and lemongrass (if using). Bring the mixture to a boil.

6. Add the Catfish:

   • Once the broth is boiling, gently add the catfish pieces. Let them simmer until the fish is cooked through and tender.

7. Add Tofu and Tempeh:

   • Incorporate the cubed tofu and tempeh into the pot. Stir gently to combine.

8. Season the Stew:

   • Season with salt, sugar, black pepper, and chicken bouillon powder. Stir well and cover the pot. Allow the stew to cook until all the ingredients are infused with the flavors and the fish is fully cooked.

9. Final Touches:

   • Taste and adjust the seasoning as needed. Once everything is well-cooked and flavorful, turn off the heat.

10. Serve:

    • Serve the Asam Padeh Patin hot with steamed rice. Enjoy the rich, spicy, and tangy flavors of this traditional Indonesian stew.

This recipe combines the savory goodness of catfish with the heartiness of tofu and tempeh, creating a satisfying and delicious meal that’s perfect for sharing with family and friends.