Simple and Practical Tom Yum Patin (Catfish) Recipe

Ingredients:

• 1 kg patin fish, cut into pieces
• 10 bilimbi fruits, each cut into four
• 2 tomatoes, cut to your liking
• 25 bird’s eye chilies (10 blended, 15 whole)
• 3 red chilies
• 6 cloves shallots
• 6 cloves garlic
• 1 lime, juiced
• 3 leaves kaffir lime
• 2 stalks lemongrass
• 1 piece galangal (about 1 inch)
• 1 piece turmeric (about 1 inch)
• 1 piece ginger (about 1 inch)
• 5 stalks green onions
• 1 liter water
• Salt, to taste
• Sugar, to taste

Preparation Steps:

1. Clean the Fish: Rinse the patin fish thoroughly, then marinate it with lime juice to remove any fishy odor.

2. Prepare the Spice Paste: Blend the bird’s eye chilies, shallots, garlic, turmeric, ginger, and kaffir lime leaves until smooth. Set aside.

3. Crush the Aromatics: Lightly crush the galangal and lemongrass to release their flavors.

4. Cook the Fish: In a pot, bring the water to a boil. Once boiling, add the patin fish and let it cook for about 5 minutes until it is nearly cooked through.

5. Add the Seasoning: Add the blended spice mixture, lemongrass, and galangal to the pot. Stir well.

6. Incorporate Vegetables: Add the tomatoes, bilimbi fruits, salt, sugar, and whole bird’s eye chilies to the pot. Adjust the seasoning to taste.

7. Simmer: Allow the soup to boil gently, letting the flavors meld together.

8. Finish with Green Onions: Finally, add the chopped green onions and remove the pot from the heat.

9. Serve: Your Tom Yum Patin is ready to be enjoyed! Serve hot and savor the delightful flavors.

Enjoy this deliciously tangy and spicy Tom Yum Patin, perfect for a comforting meal. Happy cooking!