Pindang Patin: A Delightful Indonesian Sour Fish Soup
Pindang Patin is a traditional Indonesian dish that brings together the fresh flavors of river catfish, aromatic herbs, and spicy chilies, resulting in a savory-sour soup that is both comforting and invigorating. This recipe showcases the delicate taste of ikan patin (catfish) paired with a medley of spices and herbs that will surely tantalize your taste buds. Perfect for a family meal or a gathering, this dish is not just a meal; it’s a celebration of Indonesian culinary traditions.
Ingredients
To create this delicious Pindang Patin, you will need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Ikan Patin (catfish) | 3-4 pieces |
| Bird’s Eye Chili (Cabe Rawit) | 10 pieces |
| Red Chili (Cabe Kriting Merah) | 10 pieces |
| Red Shallots (Bawang Merah) | 3 cloves |
| Garlic (Bawang Putih) | 2 cloves |
| Lemongrass (Sereh), bruised | 1 stalk |
| Galangal (Lengkuas) | 1 small piece |
| Ginger (Jahe) | 1 small piece |
| Turmeric (Kunyit) | 1 small piece |
| Kaffir Lime Leaves (Daun Jeruk) | 3 leaves |
| Salam Leaves (Daun Salam) | 3 leaves |
| Tomatoes | 2 pieces |
| Sweet Basil Leaves (Daun Kemangi) | 2 bunches |
| Salt | to taste |
| Seasoning Powder | to taste |
| Water | sufficient for soup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | Varies by seasoning |
Instructions
-
Prepare the Fish:
Start by cleaning the fresh ikan patin. Cut the fish into two equal parts for even cooking. Rinse well under cold running water and set aside. -
Make the Spice Paste:
In a mortar and pestle or a blender, combine the red chilies, bird’s eye chilies, shallots, garlic, and turmeric. Blend or grind until you achieve a smooth paste. -
Cook the Broth:
In a large pot, add sufficient water and bring it to a gentle boil. Once boiling, add the ground spice paste, bruised lemongrass, galangal, kaffir lime leaves, and salam leaves. Stir well to combine the flavors. -
Add the Fish:
Carefully place the cleaned catfish pieces into the pot. Allow it to cook on medium heat until the fish is fully cooked and tender, approximately 10-15 minutes. -
Season the Soup:
Once the fish is cooked, add the chopped tomatoes, salt, seasoning powder, and the sweet basil leaves. Taste and adjust the seasoning as necessary. Allow the soup to simmer for an additional 5 minutes, letting the flavors meld together. -
Serve:
Remove from heat and serve the Pindang Patin hot in bowls. It pairs beautifully with steamed rice and can be garnished with extra basil leaves for a vibrant touch.
Conclusion
Pindang Patin is not only a dish that delights the palate but also a reflection of Indonesia’s rich culinary heritage. With its fragrant spices and the tender texture of the catfish, this soup offers a perfect balance of flavors that are sure to satisfy. Whether you’re cooking for family or entertaining guests, this recipe will surely be a hit. Enjoy your culinary journey through Indonesia with this comforting bowl of Pindang Patin!
