Pindang Patin Recipe
Ingredients:
- 3-4 fresh Patin fish (or other preferred fish)
- 10 bird’s eye chilies (cabe rawit)
- 10 red chilies (cabe keriting merah)
- 3 shallots
- 2 cloves garlic
- 1 stalk lemongrass, smashed
- 1-inch piece of galangal, sliced
- 1-inch piece of ginger, sliced
- 1-inch piece of turmeric, sliced
- 3 kaffir lime leaves
- 3 bay leaves
- 2 tomatoes, chopped
- 2 bunches of basil leaves (daun kemangi)
Instructions:
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Prepare the Fish: Clean the Patin fish thoroughly and cut it into two pieces each. Set aside.
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Make the Spice Paste: Blend the red chilies, bird’s eye chilies, shallots, garlic, and turmeric until smooth.
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Cook the Spices: In a large pot, add water and bring it to a boil. Stir in the blended spice paste, smashed lemongrass, galangal, kaffir lime leaves, and bay leaves. Let it simmer for a few minutes to let the flavors meld.
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Add the Fish: Gently place the fish pieces into the pot and cook until the fish is tender and cooked through, allowing the flavors to infuse.
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Season the Dish: Add salt, flavor enhancer (such as bouillon), chopped tomatoes, and basil leaves to the pot. Continue cooking for a few more minutes until the tomatoes are soft and the basil is wilted.
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Adjust the Flavor: Taste the soup and adjust the seasoning as needed.
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Serve: Once the flavors are well combined and the fish is perfectly cooked, the dish is ready to be served. Enjoy your Pindang Patin hot!
This flavorful dish brings a delightful blend of spicy, tangy, and aromatic elements, making it a satisfying meal perfect for any occasion.
