Asam Padeh Ikan Patin: A Tangy and Aromatic Malaysian Delight
Asam Padeh Ikan Patin is a flavorful Malaysian dish that showcases the rich, tender patin fish simmered in a tangy, aromatic broth. The combination of fresh herbs, tangy tamarind, and spicy chilies creates a deliciously balanced dish that’s both comforting and vibrant. Here’s a detailed recipe to guide you through creating this delightful dish.
Ingredients
- 1 whole patin fish (cut into pieces, marinated with lime juice and set aside)
- 4 bilimbi (sliced)
- 1 green tomato (quartered)
- 2 red tomatoes (quartered)
- 1 stalk lemongrass (crushed)
- 1 stalk green onion (sliced diagonally)
- 2 bay leaves
- A few kaffir lime leaves
- To taste: Red bird’s eye chilies (adjust according to your heat preference)
- Tamarind water (to taste)
- Sugar, salt, and ground white pepper (to taste)
For the Spice Paste:
- 3 cloves garlic
- 4 shallots
- 2 inches ginger
- 2 inches turmeric
- A small amount of shrimp paste
- Red curly chilies
Instructions
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Prepare the Spice Paste: Begin by blending or grinding the garlic, shallots, ginger, turmeric, shrimp paste, and red curly chilies into a smooth paste. This aromatic spice mixture forms the foundation of the dish.
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Sauté the Spice Paste: Heat a bit of oil in a large pot over medium heat. Add the spice paste and sauté until it becomes fragrant, taking care not to burn it.
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Add Aromatics: Stir in the crushed lemongrass, bay leaves, and kaffir lime leaves. Continue to sauté briefly to release their flavors.
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Simmer the Broth: Pour in water and bring the mixture to a boil. Allow it to simmer until the flavors meld together, creating a fragrant broth.
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Cook the Fish: Gently add the marinated patin fish pieces to the pot. Let it simmer in the broth. Be careful not to stir too much as patin fish is delicate and can break apart easily.
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Add Vegetables and Seasonings: Incorporate the green and red tomatoes, bilimbi, and green onions into the pot. Adjust the taste with tamarind water, sugar, salt, and ground white pepper. Stir carefully to ensure even seasoning.
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Final Adjustments: Taste the broth and adjust the seasoning as needed. Allow the dish to cook gently until the fish is cooked through and the flavors are well combined. The key is to let the spices infuse the dish thoroughly.
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Serve: Once the fish is tender and the flavors have melded beautifully, remove the pot from heat. Serve the Asam Padeh Ikan Patin hot, garnished with additional fresh herbs if desired. Enjoy this tangy, spicy dish with steamed rice.
This Asam Padeh Ikan Patin recipe offers a delightful mix of flavors and textures, making it a perfect addition to your culinary repertoire. Enjoy the process of creating this traditional Malaysian dish and savor the delicious results!
