Asem Padeh Ikan Patin: A Tangy Delight from the Heart of Indonesia
Asem Padeh Ikan Patin, a vibrant dish hailing from Indonesia, is characterized by its delightful blend of tangy and spicy flavors that perfectly complement the rich, tender flesh of patin fish. This dish is not just a meal; it’s a sensory experience that brings warmth and comfort, especially when served hot with steaming rice. Below is a detailed recipe to guide you through the creation of this culinary gem, complete with ingredients, nutritional information, and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Patin fish | 1/2 kg |
| Water | As needed |
| Spice Paste: | |
| Red chilies (cabe merah) | 10 stalks |
| Bird’s eye chilies (cabe rawit) | 5 stalks |
| Shallots (bawang) | 6 cloves |
| Garlic (bawang putih) | 4 cloves |
| Turmeric (kunyit) | 1 thumb-sized piece |
| Ginger (jahe) | 1 thumb-sized piece |
| Candlenuts (kemiri) | 3 pieces |
| Galangal (lengkuas) | 1 thumb-sized piece (crushed) |
| Lemongrass (serai) | 1 stalk (crushed) |
| Kaffir lime leaves (daun jeruk) | 1 leaf |
| Tamarind (asam kandis) | 1 piece |
| Tamarind juice (air perasan asam jawa) | 1 tablespoon |
| Tomato | 1 piece (cut into wedges) |
| Green onions (daun bawang) | 1 stalk (cut into pieces) |
| Key limes (jeruk kunci) | 2 pieces (for marinating fish) |
| Fine salt (garam halus) | 1 teaspoon |
| Granulated sugar (gula pasir) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Fat | 8 g |
| Sodium | 400 mg |
Instructions
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Prepare the Fish: Start by thoroughly washing the patin fish, then cut it into appropriate pieces. Marinate the fish with key limes and a sprinkle of fine salt, allowing it to sit while you prepare the spice paste.
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Make the Spice Paste: In a blender or food processor, combine the red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, and candlenuts. Blend until you achieve a smooth paste.
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Sauté the Spice Paste: In a pot, heat a drizzle of oil over medium heat. Add the blended spice paste and sauté until it becomes fragrant, releasing its essential oils and flavors.
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Add Aromatics: Toss in the crushed galangal, lemongrass, kaffir lime leaves, tamarind, and the tamarind juice. Stir to combine, allowing the spices to infuse the oil.
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Cook the Fish: Pour in enough water to create a flavorful broth and bring the mixture to a gentle boil. Carefully add the marinated patin fish to the pot. If desired, you can pre-fry the fish for a crispier texture before adding it to the pot. Season with salt and sugar to taste.
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Simmer and Adjust Flavors: Allow the dish to simmer until the fish is cooked through, absorbing the rich, tangy flavors of the broth. After about 10-15 minutes, add the tomato wedges and green onions. Stir gently to incorporate and adjust the seasoning if necessary.
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Serve and Enjoy: Once everything is well combined and the dish is aromatic, turn off the heat. Serve the Asem Padeh Ikan Patin hot, ideally with a generous serving of warm rice. Enjoy the delightful balance of flavors and the comforting warmth that this dish provides.
Final Notes: Asem Padeh Ikan Patin is not just a meal; it’s a dish that encapsulates the essence of Indonesian home cooking, offering a tangy, spicy experience that pairs beautifully with rice. This recipe is perfect for gatherings or a cozy dinner, bringing a piece of Indonesia to your table. Enjoy the burst of flavors and the warmth it brings, and savor each bite as you immerse yourself in this culinary journey!
