Tim Ikan Patin (Steamed Patin Fish)
Ingredients:
- 1 whole patin fish, cleaned and cut into pieces
- 5 cloves garlic, thinly sliced
- 1 thumb-sized piece of ginger, peeled and julienned
- 1 cm piece of turmeric, thinly sliced
- 10 whole bird’s eye chilies
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves, torn
- 1 large red chili, sliced diagonally
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- Salt to taste
- Sugar or chicken stock powder to taste
- 100-200 ml water
Instructions:
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Prepare the Steamer:
- Set up a heatproof dish suitable for steaming. Make sure it’s large enough to hold the fish and seasonings comfortably.
- Preheat your steamer until the water is boiling.
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Arrange the Fish:
- Place the cut pieces of patin fish into the heatproof dish.
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Add the Seasonings:
- Scatter the sliced garlic, julienned ginger, sliced turmeric, and whole bird’s eye chilies over the fish.
- Add the bruised lemongrass stalks, torn kaffir lime leaves, and sliced red chili.
- Drizzle the sesame oil over the fish and season with ground black pepper, salt, and sugar or chicken stock powder to taste.
- Pour 100-200 ml of water into the dish, ensuring the fish is well-seasoned but not submerged.
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Steam the Fish:
- Place the dish into the preheated steamer.
- Steam the fish until it is cooked through and releases its juices. This usually takes about 15-20 minutes, depending on the size of the fish pieces.
- Check the flavor and adjust seasoning if necessary.
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Serve:
- Once the fish is fully cooked and has a fragrant broth, carefully remove the dish from the steamer.
- Serve hot, either on its own or with steamed rice.
Enjoy the delicate flavors of this traditional Tim Ikan Patin, a dish that showcases the wonderful melding of spices and fresh ingredients through the gentle process of steaming.
