Tangy Indonesian Patin Fish Stew with Young Papaya

Garang Asem Patin: A Refreshing Indonesian Fish Stew

Garang Asem Patin is a vibrant and aromatic dish hailing from Indonesia, featuring tender patin fish simmered in a tangy broth infused with fragrant spices and fresh vegetables. This recipe is perfect for those looking to explore the delightful flavors of Indonesian cuisine, offering a refreshing and satisfying meal that’s easy to prepare.

Ingredients

For the Fish:

• 2 whole patin fish, cut into portions
• Juice of lime (to marinate the fish)

Spice Paste:

• 10 shallots
• 4 cloves of garlic
• 3 cm galangal, sliced
• 2 cm turmeric, sliced
• 4 candlenuts
• 2 tablespoons coriander seeds
• A pinch of cumin seeds
• 20 red chilies (adjust to taste)
• 2 kaffir lime leaves

For the Broth:

• 1 tablespoon vegetable oil (for sautéing)
• 700 ml water
• 1 tablespoon tamarind paste
• Salt, to taste
• Sugar, to taste
• Black pepper, to taste
• 1 additional kaffir lime leaf

For the Filling:

• Young papaya, peeled and sliced diagonally

Garnish:

• Chopped green onions

Instructions

1. Prepare the Young Papaya:

   • Rinse the young papaya thoroughly and slice it diagonally. Blanch the slices in boiling water for about 3 minutes, then drain and set aside.

2. Marinate the Fish:

   • Clean the patin fish under running water and rub with lime juice. Let it sit for a while to absorb the flavor.

3. Make the Spice Paste:

   • In a blender, combine the shallots, garlic, galangal, turmeric, candlenuts, coriander, cumin, and red chilies. Blend until smooth, creating a fragrant spice paste.

4. Sauté the Spice Paste:

   • Heat the vegetable oil in a pan over medium heat. Add the spice paste and sauté until it thickens and releases its aroma.

5. Prepare the Broth:

   • Pour in approximately 700 ml of water and stir to combine. Add the kaffir lime leaves, tamarind paste, salt, sugar, and black pepper. Stir well and bring to a boil.

6. Add the Papaya:

   • Once the broth is bubbling, add the blanched young papaya slices. You can choose to omit this step if desired.

7. Cook the Fish:

   • Gently add the marinated patin fish into the pot, allowing it to simmer and absorb the rich flavors. Stir occasionally to ensure even cooking.

8. Final Touches:

   • After the broth comes to a rolling boil again, add the chopped green onions. Taste and adjust seasoning with more salt or sugar if necessary.

9. Serve:

   • Once everything is well combined and the fish is cooked through but not falling apart, remove from heat. Serve hot, garnished with additional green onions for a pop of color and freshness.

Enjoying Your Garang Asem Patin

This dish is best enjoyed hot, served alongside steamed rice to soak up the delicious broth. The combination of spices and the freshness of the young papaya brings a unique flavor profile that is sure to impress your family and friends. Don’t forget to share photos of your culinary creation—happy cooking!

Feel free to modify the level of spiciness or the ingredients according to your taste, making this dish your own while keeping the essence of Garang Asem Patin intact. Enjoy!