Spicy Indonesian Patin Fish Stew (Pindang Patin)

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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1. Prepare the Fish: Clean the Patin fish thoroughly and cut it into two pieces each. Set aside.

2. Make the Spice Paste: Blend the red chilies, bird’s eye chilies, shallots, garlic, and turmeric until smooth.

3. 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.

4. 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.

5. 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.

6. Adjust the Flavor: Taste the soup and adjust the seasoning as needed.

7. 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.