Title: Asam Padeh Ikan Patin (Sour and Spicy Patin Fish)
Asam Padeh Ikan Patin, a traditional dish from Indonesia, is a perfect combination of tangy, spicy, and savory flavors. This recipe features Ikan Patin (Patin fish), which is simmered in a rich, aromatic broth infused with fresh herbs and spices. The signature taste comes from the blend of tamarind (asam jawa), lemongrass, and kaffir lime leaves, giving the dish its unique sourness and depth of flavor. This dish pairs beautifully with steamed rice, making it a comforting and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin Fish (Ikan Patin) | 1 whole fish |
| Lime Juice (Jeruk Nipis) | 1 lime |
| Salt (Garam) | To taste (for marinating) |
| Lemongrass (Serai) | 1 stalk, bruised |
| Kaffir Lime Leaves (Daun Jeruk) | 2-3 leaves |
| Indonesian Bay Leaves (Daun Salam) | 1 leaf |
| Galangal (Lengkoas) | 1 thumb, bruised |
| Tamarind Paste (Asam Jawa) | 1 sachet |
| Spice Paste (Bumbu Halus) | |
| Red Shallots (Bawang Merah) | 5 large cloves |
| Garlic (Bawang Putih) | 3 large cloves |
| Red Chilies (Cabai Merah) | 10 pieces |
| Bird’s Eye Chilies (Cabai Rawit) | 5 pieces (more if you like it spicy) |
| Ginger (Jahe) | 1 thumb |
| Turmeric (Kunyit) | 1 thumb |
| Candlenuts (Kemiri) | 2 nuts |
| Water (Air) | 750 ml |
| Chicken Bouillon Powder (Kaldu Bubuk) | To taste |
| Sugar (Gula) | To taste |
| Salt (Garam) | To taste |
Instructions
| Step | Instructions |
|---|---|
| 1. | Begin by cleaning the Patin fish thoroughly. After washing, rub the fish with lime juice and salt. Let it sit for a few minutes to remove any fishy odor and to marinate slightly. |
| 2. | While the fish is marinating, prepare the spice paste. Blend the shallots, garlic, red chilies, bird’s eye chilies, ginger, turmeric, and candlenuts in a food processor or mortar and pestle until a smooth paste forms. |
| 3. | Heat a little oil in a large pot over medium heat. Add the spice paste and sauté until the mixture becomes fragrant and cooked through, which should take about 5-7 minutes. |
| 4. | Pour in the water and stir the mixture to combine the flavors. Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves to the pot. Allow it to simmer for a few minutes so the herbs can release their aroma. |
| 5. | Gently place the marinated Patin fish into the pot. Cook for approximately 20-25 minutes over medium-low heat, turning the fish gently halfway through to ensure it is evenly cooked. |
| 6. | Once the fish is nearly done, add the tamarind paste. Stir well to incorporate the tangy, slightly sweet flavor of the tamarind into the broth. |
| 7. | Season the broth with chicken bouillon powder, salt, and sugar to taste. Stir until everything is well mixed. Taste the broth and adjust the seasoning as necessary. |
| 8. | Let the dish simmer for a few more minutes until the flavors meld together. The fish should be tender and fully cooked, and the broth will be rich and flavorful. |
| 9. | Serve the Asam Padeh Ikan Patin hot, with a bowl of steamed rice. Enjoy the refreshing and aromatic combination of sour, spicy, and savory goodness! |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 40 g |
| Carbohydrates | 5 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 300 mg |
Enjoy making this mouthwatering Asam Padeh Ikan Patin, a dish that highlights the wonderful flavors of Southeast Asian cuisine. Whether served for a weeknight dinner or a special family gathering, it’s sure to be a hit!
