Pindang Ikan Patin
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shallots | 10 cloves |
| Tomatoes | 2 whole |
| Dried shrimp (ebi) or shrimp paste | 1 tablespoon |
| Curly red chili peppers (cabe merah) | 10 pieces |
| Bird’s eye chili peppers (cabe rawit) | 15 pieces |
| Turmeric | 1 thumb-sized piece |
| Patin fish | 1 kg |
| Water | 2.5 liters |
| Lemongrass stalks | 2 stalks, bruised |
| Bay leaves | 3 leaves |
| Sliced bird’s eye chilies | 10 pieces |
| Tamarind water | To taste |
| Salt | To taste |
| Sugar | To taste |
| Sweet soy sauce | To taste |
| Pineapple slices (optional) | A few pieces |
| Basil leaves | A handful |
| Additional tomato slices | For garnish |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 230 kcal |
| Protein | 25 g |
| Fat | 12 g |
| Carbohydrates | 5 g |
| Fiber | 2 g |
| Sodium | 350 mg |
| Sugar | 4 g |
Instructions:
-
Prepare the Spice Paste
Begin by grinding together the shallots, curly red chili peppers, bird’s eye chili peppers, dried shrimp (ebi) or shrimp paste, turmeric, and the two tomatoes. You can use a mortar and pestle or a blender to create a smooth spice paste. -
Boil the Water
In a large pot, bring the 2.5 liters of water to a boil. Add the cleaned patin fish pieces into the pot, ensuring they are fully submerged. -
-
Add the Spice Paste and Herbs
Once the water is boiling, stir in the spice paste you prepared earlier. Next, add the bay leaves, lemongrass stalks, and the sliced bird’s eye chilies for extra heat. Allow the mixture to cook on medium heat, so the fish absorbs all the flavors. -
Season the Broth
As the broth simmers, it’s time to season. Add salt, sugar, and sweet soy sauce to taste. If you’re using pineapple slices, now is the time to add them along with a splash of tamarind water to introduce some acidity and sweetness into the broth. Let everything simmer for 10-15 minutes until the flavors meld together. -
Taste and Adjust
Taste the broth and adjust seasoning if necessary—add more tamarind water, salt, or sugar depending on your preference. Continue cooking until the patin fish is fully cooked, tender, and the broth has developed a rich flavor. -
Serve
Once ready, remove the pot from the heat. Ladle the fish and broth into serving bowls. Garnish with fresh basil leaves and additional tomato slices for a burst of color and freshness. Serve this warm, fragrant dish with steaming hot rice to enjoy its full flavor.
Pindang Ikan Patin is a traditional Indonesian dish that offers a perfect blend of spicy, sour, and savory flavors, all infused into the tender patin fish. The combination of herbs and spices, like lemongrass, turmeric, and tamarind, gives this dish its distinctive, aromatic broth. For an extra punch of freshness, don’t forget to top it off with fresh basil leaves before serving. This hearty dish is best enjoyed with a warm bowl of rice, perfect for a family meal or any special occasion.
