Ingredients:
- 1 whole patin fish (or other similar freshwater fish)
- 1 lime
- 2 segments of ginger
- 4 cloves garlic
- 5 shallots
- 2 large red chilies
- A handful of basil leaves (kemangi)
- 4 stalks of lemongrass
- 2 segments of ginger (additional)
- Salt, to taste
- Sugar, to taste
- Black pepper, to taste
Instructions:
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Prepare the Fish: Clean the patin fish thoroughly, then rub it with lime juice. Let it sit for 15 minutes to infuse the fish with a tangy flavor and to help eliminate any strong fishy odor.
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Prepare the Spice Paste: In a blender or food processor, combine the garlic, shallots, ginger, and turmeric. Blend until you achieve a smooth paste, adding a pinch of salt to help with the blending process.
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Sauté the Aromatics: Lightly bruise the lemongrass stalks to release their flavors. Heat a pan over medium heat and add a bit of oil. Sauté the spice paste along with the bruised lemongrass until fragrant and slightly browned.
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Simmer the Stew: Bring a pot of water to a boil. Add the sautéed spice paste and lemongrass to the boiling water. Gently place the lime-rubbed fish into the pot. Season with sugar, salt, and black pepper to taste. Allow the stew to simmer until the fish is fully cooked and tender, which should take about 15-20 minutes.
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Finish and Serve: Once the fish is cooked through, turn off the heat and stir in the fresh basil leaves. The heat from the stew will wilt the basil and infuse its aromatic flavor into the dish. Serve hot with steamed rice.
Enjoy this delightful Indonesian fish stew, where the rich flavors of the spices and the freshness of the basil come together to create a truly memorable meal.