Patin Rendam Sambal 🦈🌶
Ingredients:
- Fish:
- 2 patin fish (cleaned and cut into pieces)
- Herbs and Spices:
- 2 stalks of lemongrass, bruised
- 3 kaffir lime leaves, torn
- 2 large green chilies, sliced diagonally
- Liquid:
- 1 cup tamarind water
- Spice Paste:
- 5 large red chilies, seeds removed
- 15 red bird’s eye chilies
- 6 shallots
- 4 cloves garlic
- 5 candlenuts, lightly toasted
- 2 cm turmeric, peeled and lightly toasted
- 1 cm ginger
- Salt and sugar to taste
Steps:
-
Preparation:
- Clean and wash the patin fish thoroughly.
- Cut the fish into pieces.
- Fry the fish pieces until they are golden brown and set aside.
-
Making the Spice Paste:
- Blend or grind all the spice paste ingredients until smooth. This includes the red chilies, bird’s eye chilies, shallots, garlic, candlenuts, turmeric, and ginger.
-
Cooking:
- In a pan, heat a small amount of oil and sauté the spice paste until it becomes fragrant.
- Add the bruised lemongrass, torn kaffir lime leaves, and sliced green chilies. Stir well to combine.
- Pour in the tamarind water and bring the mixture to a boil. Let it simmer until the liquid slightly reduces. Taste and adjust the seasoning with salt and sugar as needed.
- Finally, add the fried patin fish pieces to the pan and stir gently to coat the fish with the spice mixture.
-
Serving:
- Remove the dish from heat and transfer it to a serving plate.
- Serve hot with steamed rice.
Enjoy the vibrant flavors of Patin Rendam Sambal, a delightful Indonesian dish that combines the richness of patin fish with the spiciness of a savory sambal. This recipe is perfect for those who love bold and spicy flavors.
