Garang Asem Ikan Patin: A Flavorful Indonesian Dish
Garang Asem Ikan Patin is a delightful Indonesian dish known for its vibrant flavors and aromatic spices. This recipe combines the rich taste of Patin fish with a medley of spices, making it a perfect choice for family gatherings or special occasions. Let’s explore how to create this delicious dish in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish (cut into 6 pieces) | 1 kg |
| Firm tofu (cut into cubes) | 5 pieces |
| Red shallots | 5 cloves |
| Garlic | 3 cloves |
| Red bird’s eye chili (cayenne) | 7 pieces |
| Candlenuts (kemiri) | 4 pieces |
| Tomatoes (cut into quarters) | 3 pieces |
| Water | 300 ml |
| Coconut milk | 200 ml |
| Galangal (lightly crushed) | 1 finger length |
| Salt | to taste |
| Sugar | to taste |
| Seasoning (optional) | to taste |
| Lime juice (for marinating fish) | from 1 lime |
| Fried shallots (for garnish) | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~30 g |
| Carbohydrates | ~20 g |
| Fat | ~15 g |
| Fiber | ~3 g |
Instructions
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Prepare the Fish: Begin by marinating the Patin fish pieces with lime juice and salt. Let them rest for about 15 minutes to absorb the flavors. Afterward, rinse the fish thoroughly to remove excess salt and lime juice.
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Make the Spice Paste: In a blender or food processor, combine the red shallots, garlic, red bird’s eye chili, and candlenuts. Blend until the mixture reaches a fine paste.
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Cook the Spices: In a large pot, add the spice paste, quartered tomatoes, and crushed galangal. Pour in 300 ml of water, then bring the mixture to a boil over medium heat.
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Add Fish and Tofu: Once the spice mixture is boiling, gently place the marinated Patin fish and tofu cubes into the pot. Reduce the heat to low and let it simmer. Cook until the water level reduces significantly, allowing the flavors to meld beautifully.
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Incorporate Coconut Milk: When the water has reduced, pour in the coconut milk while keeping the heat low. Stir the mixture gently to combine, ensuring that the coconut milk does not curdle. Allow it to simmer until it reaches a gentle boil, stirring occasionally.
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Final Touches: Taste the dish and adjust the seasoning by adding salt, sugar, and any additional flavor enhancers as desired.
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Serve: Once cooked, transfer the Garang Asem Ikan Patin to a serving dish and garnish with fried shallots on top for added crunch and flavor.
Enjoy Your Dish
Your Garang Asem Ikan Patin is now ready to be enjoyed! Serve it hot alongside steamed rice, allowing the aromatic flavors to shine through. This dish is sure to impress your family and friends, offering them a taste of Indonesia’s rich culinary heritage. Enjoy every bite of this savory and spicy delight!
