Pindang Patin

Ingredients

• 500g Patin fish (catfish), cleaned and cut into 2-3 cm thick pieces
• 1 tablespoon lime juice
• 1 teaspoon salt (for marinating fish)
• 1.5 liters water
• 2 tablespoons cooking oil
• For the Spice Paste (Bumbu Halus):
  • 6-8 shallots
  • 3 cloves garlic
  • 2 cm ginger
  • 2 cm fresh turmeric (or 1/2 teaspoon turmeric powder)
  • 5-7 red chilies (adjust to your preferred spice level)
  • 3 candlenuts, roasted
• Aromatic Ingredients:
  • 2 stalks lemongrass, bruised
  • 2 cm galangal, bruised
  • 2 bay leaves
  • 3 kaffir lime leaves
• Sour & Fresh Ingredients:
  • 2 tablespoons tamarind pulp, dissolved in a little hot water, then strained
  • 2-3 green starfruits (belimbing wuluh), sliced (optional, but highly recommended for authentic taste)
  • 1 large tomato, cut into wedges
• 1-2 teaspoons salt (to taste)
• 1 teaspoon sugar (to taste)
• 1/2 teaspoon mushroom broth powder or MSG (optional)
• Optional Garnish/Additions:
  • 5-10 bird's eye chilies (whole, for extra heat)
  • A handful of fresh basil leaves (daun kemangi)
  • 1 spring onion, sliced

Instructions

1. Clean the patin fish pieces thoroughly. Marinate them with lime juice and 1 teaspoon salt for about 15 minutes. Gently rinse the fish afterwards.
2. Prepare the spice paste: Grind or blend all ingredients for the spice paste (shallots, garlic, ginger, turmeric, red chilies, roasted candlenuts) until smooth.
3. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Sauté the spice paste until fragrant and cooked through, stirring frequently for about 5-7 minutes.
4. Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves to the pot. Stir-fry for another 1-2 minutes until the aromas are released.
5. Pour in 1.5 liters of water and bring it to a rolling boil.
6. Once boiling, add the strained tamarind water, sliced green starfruits (belimbing wuluh), and tomato wedges to the soup.
7. Season the soup with salt, sugar, and mushroom broth powder (if using). Stir well and taste, adjusting the seasoning as needed to achieve a balanced sour, spicy, and savory flavor.
8. Gently add the marinated patin fish pieces into the boiling soup. Cook for 10-15 minutes, or until the fish is cooked through and flaky. Avoid stirring too vigorously to prevent the fish from breaking apart.
9. If desired, add whole bird's eye chilies, fresh basil leaves, and sliced spring onion during the last 2 minutes of cooking.
10. Remove from heat and serve Pindang Patin hot, ideally with steamed white rice.