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.


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



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



Pan fried fish

Indonesian: ikan patin about 800 gram

juice of 1 lime



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


1 scallion, cut into thin ribbons


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.



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



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.