📝 About This Recipe
Hailing from the river-rich region of Palembang, South Sumatra, Pindang Patin is a masterpiece of Indonesian culinary balance, featuring succulent silver catfish simmered in a vibrant, translucent broth. This dish is celebrated for its complex profile—a harmonious dance of spicy, sour, and savory notes infused with fragrant lemongrass and sweet pineapple. It is a refreshing, soul-warming specialty that perfectly showcases the delicate texture of freshwater fish enhanced by traditional spice pastes.
🥗 Ingredients
The Fish
- 700 grams Patin Fish (Silver Catfish) (cleaned and cut into 4-5 thick steaks)
- 2 tablespoons Kalamansi or Lime Juice (to neutralize the muddy aroma of the fish)
- 1 teaspoon Salt (for the initial marinade)
The Aromatic Broth Base
- 1.2 liters Water (use filtered water for a cleaner taste)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (Lengkuas) (sliced and bruised)
- 3 pieces Salam Leaves (Indonesian Bay Leaves) (fresh or dried)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp water, seeds removed)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5 pieces Red Chilies (seeds removed for less heat)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 2 cm Ginger (peeled)
- 1 teaspoon Shrimp Paste (Terasi) (toasted for depth of flavor)
The Finishers
- 150 grams Fresh Pineapple (cut into bite-sized wedges)
- 5-10 pieces Bird's Eye Chilies (left whole for controlled heat)
- 1 large Tomato (cut into wedges)
- 1 tablespoon Sweet Soy Sauce (Kecap Manis) (for color and balance)
- 1 handful Lemon Basil (Kemangi) (fresh leaves only)
- 1 stalk Spring Onion (sliced into 1-inch lengths)
👨🍳 Instructions
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1
Rinse the Patin fish thoroughly. Rub the steaks with lime juice and 1 teaspoon of salt. Let it marinate for 15 minutes to remove any 'muddy' scent, then rinse lightly and pat dry.
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2
Prepare the spice paste by blending or pounding the shallots, garlic, red chilies, turmeric, ginger, and toasted shrimp paste until smooth.
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3
In a large pot, bring 1.2 liters of water to a rolling boil over medium-high heat.
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4
Add the blended spice paste directly into the boiling water. Unlike many Indonesian dishes, the spices for Pindang are often boiled rather than sautéed to keep the broth light and clear.
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5
Add the bruised lemongrass, galangal, and salam leaves to the pot. Let the broth simmer for about 10 minutes until the raw smell of the spices disappears and the kitchen is fragrant.
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6
Stir in the tamarind water and sweet soy sauce. Season with more salt and a pinch of sugar to taste; the broth should be a perfect balance of sour, salty, and slightly sweet.
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7
Gently slide the Patin fish steaks into the simmering broth. Do not stir too vigorously to avoid breaking the delicate flesh of the fish.
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8
Add the whole bird's eye chilies and the pineapple wedges. The pineapple will release its natural acidity and sweetness into the soup.
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9
Simmer for 8-10 minutes. Look for the fish to turn opaque and the fat from the Patin to slightly enrich the broth.
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10
Add the tomato wedges and spring onions. Cook for another 2 minutes until the tomatoes are just softened.
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11
Perform a final taste test. Adjust the seasoning if necessary.
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12
Just before turning off the heat, throw in the fresh Kemangi (lemon basil) leaves. Stir once and immediately remove from heat to preserve the herb's bright aroma.
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13
Ladle the soup into a large serving bowl, ensuring each portion gets a piece of fish and plenty of pineapple and broth.
💡 Chef's Tips
Always use the freshest Patin fish possible; the belly fat is the most prized part but can be oily, so the pineapple and tamarind are essential to cut through that richness. If you cannot find Patin, Catfish or even Red Snapper make excellent substitutes. Toasting the shrimp paste (terasi) before blending is a non-negotiable step for an authentic, smoky depth of flavor. Avoid overcooking the fish; Patin has a very high fat content and can become overly soft if boiled for too long. For a clearer broth, you can strain the spice paste through a fine-mesh sieve after boiling it for 10 minutes, though traditional versions keep the bits in.
🍽️ Serving Suggestions
Serve steaming hot with a side of fragrant Jasmine rice to soak up the golden broth. Pair with 'Sambal Buah' (fruit-based chili paste) like Sambal Mangga (mango) or Sambal Nanas (pineapple) for an extra kick. Include a side of 'Lalapan' (fresh raw vegetables like cucumber and cabbage) for a crunchy texture contrast. Complement the meal with 'Kerupuk Kemplang' (fish crackers), a staple snack from Palembang. An iced tea with a squeeze of lime is the perfect beverage to cleanse the palate after this rich, spicy meal.