Garang Asem Patin: A Flavorful Indonesian Steamed Fish Dish
Ingredients:
- 1 whole patin fish, cut into 4 pieces
- 3 cloves garlic
- 3 candlenuts
- ½ teaspoon coriander seeds
- 2 green onions (scallions), chopped
- 1 onion, sliced
- 3 tomatoes, chopped
- 5 red bird’s eye chilies, sliced
- 5 green chilies, sliced
- 300 ml coconut milk
- 2 bay leaves
- 1 piece of galangal (lengkuas), smashed
- Salt and sugar, to taste
- Young banana leaves for wrapping
Instructions:
-
Prepare the Fish: Begin by frying the patin fish pieces until they are half-cooked or to your preferred doneness. Set aside.
-
Make the Spice Paste: In a mortar and pestle or food processor, combine the garlic, candlenuts, and coriander seeds. Blend until smooth. In a pan, sauté this spice mixture along with the smashed bay leaves and galangal until fragrant.
-
Add Vegetables: Add the chopped tomatoes, green onions, onion, and both types of chilies to the sautéed spices. Cook until the vegetables have softened, then pour in the coconut milk. Season with salt and sugar to taste, allowing it to simmer. Once it reaches a boil, remove from heat.
-
Wrap and Steam: Take young banana leaves and cut them into squares. Place a piece of fish on each leaf and generously spoon over the spicy coconut broth. Carefully fold the leaves to wrap the fish and create packets. Steam the wrapped fish for about 20 minutes.
-
Serve: Once cooked, remove the packets from the steamer. Serve the Garang Asem Patin hot with warm rice for a delightful meal.
Enjoy the rich and aromatic flavors of this traditional dish that beautifully embodies the essence of Indonesian cuisine!
