Asem Asem Patin: A Delightful Indonesian Sour Fish Soup
Introduction
Asem Asem Patin is a vibrant and tangy Indonesian dish that showcases the unique flavors of the Patin fish, complemented by a medley of fresh vegetables and aromatic spices. This delightful soup combines the refreshing essence of green and red tomatoes, the heat from chili peppers, and the fragrant notes of herbs, making it a comforting dish perfect for any occasion.
Ingredients
| Ingredients | Quantity |
|---|---|
| Patin fish | 1 whole |
| Green tomatoes | 2, diced |
| Red tomato | 1, diced |
| Red bird’s eye chilies | 1 handful, whole |
| Red chilies | 5, sliced diagonally |
| Tamarind paste (asam jawa) | 1 tablespoon |
| Lime | 1, juiced |
| Basil leaves | To taste |
| Ground spices: | |
| Turmeric | 1 piece (about 1 inch) |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Ginger (crushed) | 1 piece (about 1 inch) |
| Lemongrass (crushed) | 1 stalk |
| Lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Water | 1.5 liters |
| Oil | As needed |
| Sugar | To taste |
| Salt | To taste |
| Seasoning (optional) | To taste |
Nutritional Information
Serving Size: 1 bowl
Calories: Approx. 200
Protein: 25g
Fat: 10g
Carbohydrates: 5g
Fiber: 2g
Instructions
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Prepare the Fish: Start by cutting the Patin fish into pieces according to your preference. Rinse the fish thoroughly and squeeze lime juice over it, letting it marinate for about 5 minutes. After marinating, fry the fish pieces until they are half cooked, then drain and set aside.
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Sauté the Spices: In a pan, heat a bit of oil over medium heat. Add the ground spices, including turmeric, shallots, garlic, ginger, lemongrass, lime leaves, and bay leaves. Sauté the mixture until it releases a fragrant aroma, which should take about 3-5 minutes. Season with salt, sugar, and optional seasoning as desired.
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Simmer the Soup: In a large pot, bring 1.5 liters of water to a boil. Add the sautéed spices along with the half-cooked fish, sliced red chilies, tamarind paste, and whole red bird’s eye chilies. Allow it to simmer for about 10-15 minutes until the fish is cooked through and the flavors meld beautifully.
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Add the Vegetables: Once the fish is fully cooked, turn off the heat and gently fold in the diced red and green tomatoes along with the fresh basil leaves. The residual heat will soften the tomatoes while maintaining their vibrant color and texture.
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Serve: Asem Asem Patin is best enjoyed hot. Serve in bowls, garnishing with extra basil leaves if desired. Pair with steamed rice for a complete meal.
Conclusion
Enjoy this flavorful Asem Asem Patin as part of a delightful Indonesian feast. Its unique blend of tanginess, heat, and freshness makes it a standout dish that will tantalize your taste buds and warm your heart. Happy cooking!
