Ikan Patin Bumbu Pedas Manis: A Flavorful Sweet and Spicy Catfish Dish
Ikan Patin Bumbu Pedas Manis is a delightful dish that beautifully marries the natural flavors of catfish with a vibrant, spicy sauce, creating a symphony of tastes that will tantalize your palate. This recipe is perfect for those who enjoy a little heat balanced with sweetness, making it an excellent addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium Catfish (Ikan Patin) | 1, cut into 3-4 pieces |
| Onion (Bawang Bombay) | 1, sliced |
| Small Tomato (Tomat Kecil) | 1, chopped |
| Bird’s Eye Chili (Cabe Rawit) | 5, chopped |
| Curly Chili (Cabe Keriting) | 2, blended |
| Shallots (Bawang Merah) | 3, minced |
| Garlic (Bawang Putih) | 3, minced |
| Cornstarch (Tepung Maizena) | 1/2 tbsp, dissolved in water |
| Green Onion (Daun Bawang) | To taste, chopped |
| Tamarind Water (Air Asam Jawa) | To taste |
| Ginger (Jahe) | To taste, minced |
| Turmeric (Kunyit) | To taste, grated |
| Sugar | To taste |
| Ground Pepper (Merica Bubuk) | To taste |
| Salt | To taste |
| Flavor Enhancer (Penyedap Rasa) | To taste |
| Cooking Oil (Minyak Goreng) | As needed |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Varies |
| Protein | Varies |
| Carbohydrates | Varies |
| Fats | Varies |
| Fiber | Varies |
| Sodium | Varies |
Instructions
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Preparation of the Fish: Start by cleaning the medium-sized catfish thoroughly under running water, ensuring all scales and impurities are removed. After washing, cut the fish into 3-4 pieces and proceed to fry them in hot oil until golden brown. Once cooked, remove from the pan and let them drain on paper towels to absorb excess oil.
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Chopping Vegetables: While the fish is frying, prepare your vegetables. Slice the onion, chop the green onion, dice the small tomato, and finely chop the bird’s eye chilies. This will add a wonderful texture and flavor to your dish.
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Creating the Spice Paste: In a mortar and pestle or food processor, blend the curly chilies, shallots, garlic, ginger, and turmeric until a smooth paste is formed. This aromatic paste will be the heart of your sauce.
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Sautéing the Base: In the same pan used for frying the fish, add a splash of cooking oil if needed. Sauté the sliced onion, bird’s eye chilies, and the prepared spice paste until fragrant, allowing the flavors to meld beautifully.
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Building the Sauce: Add a sufficient amount of water to the pan, stirring well to combine with the sautéed ingredients. Next, introduce the tamarind water, sugar, salt, ground pepper, and flavor enhancer to create a balanced sweet and spicy profile.
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Incorporating the Fried Fish: Gently place the fried catfish pieces back into the pan, followed by the chopped green onions and diced tomatoes. Drizzle in the cornstarch mixture to thicken the sauce slightly, stirring carefully to coat the fish without breaking it.
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Final Touches: Allow everything to simmer for a few minutes to ensure the flavors infuse, and taste the sauce, adjusting the seasoning as needed.
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Serving: Once ready, transfer the Ikan Patin Bumbu Pedas Manis to a serving platter. Garnish with additional green onions or herbs as desired, and serve hot alongside steamed rice or as part of a larger feast.
Conclusion
Ikan Patin Bumbu Pedas Manis is not just a dish; it’s an experience filled with rich flavors and vibrant colors that will elevate any meal. Perfect for gatherings or a family dinner, this recipe showcases the beauty of Indonesian cuisine and is sure to impress your guests with its delightful combination of sweet and spicy notes. Enjoy your culinary adventure!
