Pindang Patin Nanas (Indonesian Sour Patin Fish with Pineapple)
Pindang Patin Nanas is a delightful, tangy Indonesian dish, where fresh Patin fish is cooked in a fragrant, spicy broth with a refreshing hint of pineapple. This dish combines the savory depth of fish with the bright, tropical flavors of pineapple, tamarind, and aromatic herbs. It’s an irresistible blend of sweet, sour, and spicy, perfect for a special family meal. Traditionally served with steaming rice, it brings the essence of Indonesian culinary traditions right to your table.
Let’s get started with this simple yet delicious recipe for Pindang Patin Nanas that you can easily recreate in your own kitchen.
Ingredients
| Ingredients | Quantity |
|---|---|
| Bumbu Halus (Spice Paste) | |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 6 cloves |
| Red chilies (cabe merah) | 4 pieces |
| Bird’s eye chilies (cabe rawit) | to taste |
| Fresh turmeric (kunyit) | 1 thumb-sized piece |
| Other Ingredients | |
| Fresh Patin fish (ikan patin) | 1 kg, cleaned and cut into pieces |
| Starfruit (belimbing wuluh), sliced | 3 pieces |
| Pineapple (nanas), diced | 1-2 medium-sized pieces |
| Lemongrass (serai), bruised | 3 stalks |
| Ginger (jahe), bruised | 1 thumb-sized piece |
| Galangal (lengkuas), bruised | 1 thumb-sized piece |
| Bay leaves (daun salam) | 3 leaves |
| Kaffir lime leaves (daun jeruk purut) | 5 leaves |
| Tomato, chopped | 1 piece |
| Tamarind (asam jawa) or candlenut tamarind (asam kandis) | to taste |
| Palm sugar (gula merah) | to taste (or regular sugar as substitute) |
| Salt (garam) | to taste |
| Bouillon powder or seasoning (kaldu bubuk) | to taste (optional) |
| Water | 1000-1200 ml (or enough to cover the fish) |
| Basil leaves (daun kemangi) | to taste (optional) |
| Lime juice (perasan jeruk nipis) | to taste |
Steps for Preparation
-
Clean the Fish:
Begin by thoroughly cleaning the Patin fish. Cut the fish into medium-sized pieces. Squeeze fresh lime juice over the fish pieces to remove any fishy odor and set them aside to marinate for a few minutes. -
Prepare the Spice Paste (Bumbu Halus):
In a blender or mortar, grind the shallots, garlic, red chilies, bird’s eye chilies, and turmeric until smooth and fragrant. -
Cook the Aromatics:
Heat a little oil in a large pot or wok. Add the ground spice paste and sauté until fragrant. Then, add the bruised lemongrass, ginger, galangal, bay leaves, and kaffir lime leaves. Continue to stir until the mixture is well combined and aromatic. -
Add the Liquids:
Pour in the water and bring the mixture to a boil. Once boiling, lower the heat and add the palm sugar (or regular sugar), tamarind (or tamarind substitute), and starfruit slices. Stir well to combine, and allow the broth to simmer for a few minutes so the flavors meld together. -
Season the Broth:
Add salt and bouillon powder (or seasoning) to taste. Adjust according to preference. Taste the broth and ensure it strikes the right balance of sweet, sour, and salty. -
Add the Fish:
Carefully place the fish pieces into the simmering broth. Gently stir, making sure the fish pieces are well coated in the flavorful broth. Be careful not to break the fish. Let the fish simmer in the broth until it changes color and is fully cooked (about 10–15 minutes). -
Add Pineapple and Basil:
Once the fish is cooked through, add the diced pineapple and basil leaves. Stir well, and let the pineapple cook down slightly, absorbing the flavors of the broth. The pineapple should be tender but still intact. Adjust the seasoning as needed. -
Final Touches:
To finish, squeeze a bit of lime juice into the dish to give it a fresh, zesty kick. Serve the dish while it’s still hot, with steamed white rice on the side. If desired, garnish with more fresh basil leaves for a burst of color and fragrance.
Nutritional Information
| Nutritional Element | Per Serving (Approx.) |
|---|---|
| Calories | 250-300 kcal |
| Protein | 28-30 g |
| Fat | 10-12 g |
| Carbohydrates | 20-25 g |
| Fiber | 4-5 g |
| Sugar | 8-10 g |
| Sodium | 500-600 mg |
| Vitamin C | 40-50 mg |
Tips for the Perfect Pindang Patin Nanas:
-
Adjusting Spiciness: You can modify the heat of this dish by adjusting the amount of red chilies and bird’s eye chilies. For a milder version, reduce or omit the bird’s eye chilies.
-
Tamarind Variation: If you can’t find fresh tamarind, tamarind paste or tamarind concentrate can be used as a substitute. However, if you prefer, you can skip it altogether and just use a bit more lime juice for the tangy kick.
-
Substitute for Pineapple: If pineapple isn’t in season or if you’re looking for an alternative, you could try using mango for a different fruity twist.
-
Herbs: The basil in this recipe adds a wonderful fresh note, but if you’re not a fan of its strong flavor, you can skip it. The dish will still be fragrant and flavorful.
Conclusion
Pindang Patin Nanas offers an exquisite fusion of flavors that showcases the bold and vibrant Indonesian culinary tradition. The rich and tangy broth is perfect with tender Patin fish, while the addition of pineapple balances the dish with its tropical sweetness. Whether you’re a fan of Indonesian cuisine or trying something new, this dish is a surefire hit that will impress your family and friends. Enjoy it with a bowl of steamed rice for a complete and fulfilling meal.
Bon appétit!
