Ingredients
| Quantity | Ingredient |
|---|---|
| 500-700g | Patin fish (cut as desired) |
| 10 | Shallots (smashed) |
| 4 | Garlic cloves (smashed) |
| 3 tbsp | Yellow spice mix (available in markets) |
| ½ tbsp | Ground garlic (ready-made available) |
| 5 tbsp | Red chili paste (adjust to taste) |
| 5 | Green chilies (halved) |
| 5 | Tamarind (asam kandis) |
| 2 | Bay leaves |
| 2 | Kaffir lime leaves |
| 2 | Turmeric leaves |
| 1 stalk | Lemongrass (cleaned and smashed) |
| To taste | Salt |
| 1-2 L | Water |
Instructions
- Begin by cleaning the patin fish, marinating it briefly with lime juice, then rinse again. Cut the fish into your preferred sizes.
- In a pot, combine the water, shallots, garlic, yellow spice mix, red chili paste, and green chilies. Stir well and bring to a boil over high heat.
- Add the bay leaves, kaffir lime leaves, turmeric leaves, and tamarind. Wait until the mixture boils, then taste and season with salt.
- Once the broth is boiling, carefully add the patin fish to the pot. Reduce the heat and allow it to simmer until the fish is fully cooked, about 10-15 minutes.
- Taste again and adjust the salt if necessary. When satisfied with the flavor, turn off the heat and serve.
- For a more enhanced flavor, after cooking, let the dish sit for several hours before reheating on low heat and serving.
Enjoy your Ikan Patin Asam Padeh as a delightful spicy dish that highlights the richness of Indonesian cuisine!