Pindang Ikan Patin Recipe
Ingredients
- 1 kg Patin Fish
- 3 cups Water
- 5 Red Chilies
- 2 Bay Leaves
- 1 thumb-sized piece of Turmeric
- 1 thumb-sized piece of Ginger
- Galangal to taste
- 2 stalks Lemongrass
- 2 Red Tomatoes
- 2 bunches of Basil Leaves
- 4 cloves Garlic
- 4 Shallots
- Salt and White Sugar to taste
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the patin fish and cutting it into manageable pieces.
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Blend the Spices: In a blender or mortar, combine the red chilies, shallots, garlic, turmeric, and ginger. Blend these ingredients until they form a smooth paste.
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Boil the Water: Pour the water into a large pot and bring it to a boil.
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Cook the Fish: Once the water is boiling, add the blended spice paste into the pot. Stir well to mix. Add the patin fish pieces to the boiling water and let them cook.
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Add Aromatics: Add the bay leaves and bruised lemongrass stalks. Next, crush the galangal slightly before adding it to the pot. Quarter the tomatoes and add them as well. Season with salt and white sugar according to your taste preferences.
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Adjust Seasoning: Allow the soup to simmer, stirring occasionally. Taste the broth and adjust the seasoning if needed.
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Finish with Basil: Once the flavors are well combined and the fish is cooked through, add the basil leaves. Let them wilt briefly in the hot soup, then remove the pot from the heat.
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Serve: Serve your Pindang Ikan Patin hot, accompanied by steamed rice for a complete meal. Enjoy the rich and aromatic flavors of this traditional Indonesian dish.
Notes
- Feel free to adjust the amount of chilies based on your preferred spice level.
- The addition of basil leaves at the end gives a fresh aroma, so add them just before serving.
- Ensure to balance the salt and sugar to create a harmonious taste in the broth.
