Patin Kecap: A Delightful Indonesian Fish Dish
Patin Kecap is a tantalizing Indonesian dish featuring patin fish, known for its succulent texture and rich flavor. This recipe combines the delicate taste of patin with a savory sauce made from kecap (sweet soy sauce) and a mix of aromatic spices. Here’s how to create this delicious dish at home.
Ingredients
- 2 pieces patin fish (fresh or frozen, thawed if necessary)
- 1 lime (for juicing)
- 3 tablespoons butter
- 2 cloves garlic (thinly sliced)
- 3 shallots (thinly sliced)
- 1 bilimbi (sour fruit, or substitute with 1 tomato if bilimbi is unavailable)
- Royco seasoning (or a similar seasoning cube)
- Kecap manis (sweet soy sauce)
- Salt (to taste)
- MSG (optional) (to taste)
- Water (as needed)
Steps
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Prepare the Fish: Begin by marinating the patin fish with lime juice and a pinch of salt. This will help to enhance the flavor and tenderize the fish.
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Fry the Fish: Heat some oil in a pan over medium heat and fry the marinated patin until golden brown and cooked through. Remove the fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
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Clean the Pan: Discard excess oil from the pan and wipe it clean to avoid any burnt bits from affecting the flavor of the sauce.
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Sauté Aromatics: In the same pan, melt the butter over medium heat. Add the thinly sliced garlic and shallots. Sauté until they become fragrant and golden brown.
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Create the Sauce: Gradually add a small amount of water to the pan, stirring continuously to combine with the sautéed aromatics. This will create a flavorful base for the sauce.
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Combine Ingredients: Return the fried patin to the pan. Stir gently to coat the fish with the aromatic mixture. Add Royco seasoning, kecap manis, salt, and MSG (if using). Adjust the seasoning to taste.
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Add the Bilimbi: Slice the bilimbi (or tomato) and add it to the pan. Stir well and allow the mixture to simmer until the sauce thickens and reduces slightly.
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Final Touches: Once the sauce has thickened and the flavors have melded together, remove the pan from heat.
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Serve: Transfer the patin to a serving platter. Spoon the kecap sauce over the fish and serve hot. Enjoy with steamed rice or your favorite side dishes.
Note
For a variation known as Patin Goreng Mentega (Butter-Fried Patin), omit the water and kecap, and simply fry the fish in butter until golden and crispy. This method offers a rich, buttery flavor without the additional sauce.
Patin Kecap is a perfect choice for a hearty and flavorful meal that showcases the delightful flavors of Indonesian cuisine. Enjoy your cooking adventure with this unique and satisfying dish!
