Pindang Serani with Patin Fish
Pindang Serani is a traditional Indonesian fish soup with a refreshing, spicy, and tangy flavor profile. This version uses Patin fish, which is known for its tender, delicate meat. Infused with fragrant herbs and spices, this soup is a flavorful, heartwarming dish perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Patin fish | 500 grams (5 pieces) |
| Lime | 3 whole |
| Red tomatoes | 2, diced |
| Green tomatoes | 3, diced |
| Fresh basil leaves | 2 bunches (leaves only) |
| Bird’s eye chili (cabe rawit) | 10, sliced in half |
| Shallots | 7 cloves, thinly sliced |
| Garlic | 4 cloves, thinly sliced |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 6 leaves |
| Fresh ginger | 1 thumb-sized piece, grilled and crushed |
| Fresh galangal | 1 thumb-sized piece, grilled and crushed |
| Fresh turmeric | 1 thumb-sized piece, grilled and crushed |
| Lemongrass | 1 stalk, crushed |
| Salt | To taste |
| Sugar | To taste |
Instructions
| Step | Instruction |
|---|---|
| 1 | Clean the fish: Rinse the fresh Patin fish under cold water. Squeeze the juice of the limes over the fish to coat evenly and let it sit for 30 minutes. This will help eliminate any fishy odor. Rinse off the lime juice and set the fish aside. |
| 2 | Prepare the aromatic base: In a pot, heat a little oil and sauté the shallots and garlic until softened and fragrant. Add the bay leaves, kaffir lime leaves, crushed lemongrass, ginger, galangal, and turmeric. Continue to sauté until all the aromatics release their fragrance. |
| 3 | Add water: Pour in enough water to make the soup base, adjusting to your preference for the amount of broth. Let the water come to a boil. |
| 4 | Season and simmer: Once boiling, add the bird’s eye chili, diced red and green tomatoes. Season the soup with salt and sugar, tasting as you go to adjust the flavors. Gently place the Patin fish pieces into the broth. Let the fish cook through without stirring too much to prevent the delicate meat from breaking apart. |
| 5 | Finish with herbs: Once the fish is fully cooked, add the fresh basil leaves to the soup. Give it a gentle stir and remove from the heat. |
| 6 | Serve: Serve the soup hot, garnished with fried shallots if desired, and enjoy with a side of steamed rice. |
Tips:
- Fish freshness is key to the best flavor. Fresh Patin fish will enhance the richness of the soup.
- Grilling the ginger, turmeric, and galangal beforehand intensifies their flavors, making the broth more aromatic.
- Adjust the spiciness by adding more or less bird’s eye chili, depending on your preference for heat.
This simple yet delicious recipe brings the rich and savory flavors of Indonesian cuisine to your table, with the Patin fish absorbing the tangy and spicy broth. Each bite bursts with the zest of lime, the freshness of basil, and the warmth of ginger and turmeric, making it a comforting dish that’s easy to love!
