Patin is the most-talkedabout freshwater fish in the east coast. In some people's opinion, Patin is a superb eating fish , if they like fish a little more on the fatty side, the fat in the belly is just nice and very close to heaven. Today, we prepared some Patin recipe for the Patin lovers.
Patin tempoyak
This is an old recipe from a time when nothing was ever
wasted. It made use of durians that had cracked open and could not be sold, or
abundant fruits that could not get to the market in time.
Ingredients
500g Patin
6 Bird's Eye Chilli
2cm Turmeric
0.5 cup Tempoyak
1L Water
10g Kesum Leaves
2 MAGGI® Ikan Bilis Stock Cube
3 Dried Tamarind Slice
Instruction
Firstly, pound the bird’s eye chillies using a mortar and
pestle or blend with some water. Scoop the pounded chilli and place it into a
pot. Add in the tempoyak and mix well.
Next, pour in 1 litre of water and add in MAGGI® Ikan Bilis
Stock Cube. Bring it to a boil.
When the mixture starts boiling, add in the fish and lower
the heat. Cover the pot and allow the gravy to simmer for about 10-15 minutes
until the fish is cooked and the gravy has reduced.
Finally, stir in the daun kesum and asam keeping (if using)
and let the gravy simmer over medium heat for another 2-3 minutes. Turn off
heat and serve your Tempoyak Ikan Patin with rice.
Ikan Patin Sambal Sereh
Fresh water fish like ikan patin tends to be
fishier than the salt water fish, and this lemongrass chili sauce is super
great for this type of fish since the lemongrass fresh citrus flavor will
completely mask the fishy smell and turns any river fish into a wonderful dish.
If you prefer to use salt water fish instead, like red snapper or grouper, you
can do that too
Ingredients
Pan fried fish
Indonesian: ikan patin about 800 gram
juice of 1 lime
salt
pepper
corn starch
4 tablespoon oil
Lemongrass chili sauce
6 lemongrass white part only
6 red chilies
3 to 6 Thai chilies, seeded
6 shallots
6 cloves garlic
4 tablespoon oil
2 tablespoon fish sauce
1 tablespoon lime juice
75 gram palm sugar
1 cup water
Garnish
1 scallion, cut into thin ribbons
Instructions
Pan fried fish
Clean and gut the fish, cut into 6 to 8 pieces. Place in a
mixing bowl, sprinkle with salt, pepper, and lime juice. Set aside to marinate
for 15 minutes.
Heat oil in a frying pan. Drain and pat dry the fish, coat
with corn starch, then fry each side for 4 minutes. Set aside on a serving
plate.
Lemongrass chili sauce
Grind lemongrass, red chilies, Thai chilies, shallots, and
garlic into a fine paste.
Heat 4 tablespoon oil in a frying pan, sauté lemongrass
chili paste until fragrant, about 3 minutes. Add fish sauce, lime juice, palm
sugar, and water and bring to a boil. Reduce heat and simmer for another 5
minutes.
Pour the sauce onto the fish, and garnish with scallion
ribbons. Serve immediately with steamed white rice.
Steamed Patin FIsh
Patin or also known as cat fish is a famous fresh water
fish. The flesh is smooth and juicy. It is often cooked in restaurants.Patin is
endemik fish from kalimantan but spread to another island,altought my familly
sometime cook it,but patin is not my fave food fish.
Ingredients
1 Patin fish
1 tbsp oyster sauce
1 tbsp light sauce
2 cloves chopped garlic
2 cm ginger
1tbsp sesame oil
some celery
some lettuce leaves
Instruction
1. Clean the fish and cut open it. Rub some salt over the
fish and steam it for 7 minutes.
2. Clean and slice ginger into strips. To prepare the sauce,
heat up a wok and put in some sesame oil. When it is hot, fry some sliced ginger
and chopped garlic till aromatic.
3. Pour the fried ingredients over the steamed fish. Garnish
some celery and lettuce leaves on top of the fish.
4.Serve hot with rice.
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