Pindang Patin: Sumatran Sour and Spicy Fish Soup

Method10 steps · about 1 hr 15 min

1. 1

   Step 1: Cut each cleaned patin fish (2) into 3–4 pieces. Sprinkle with juice from the lime and some salt, mix and refrigerate for 15 minutes while preparing the tamarind juice and spice paste.

   Rest lime-salted patin fish · 15 minUses 2 patin fish (medium sized, around 1 kg) · Juice from 1 lime for initial fish rub · Some salt for initial fish rub

2. 2

   Step 2: Mix the tamarind (1 tsp) with 3 tbsp water, knead into a liquid paste, strain the juice, set aside.

   Uses 1 tsp tamarind · 3 tbsp water for extracting tamarind juice

3. 3

   Step 3: Using a blender or food processor, blend the shallots (8), garlic (4 cloves), 3 bird’s eye chillies (optional), big red chillies (3) and turmeric (3 cm) into a fine paste.

   Uses 8 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 3 big red chillies, chopped · 3 bird’s-eye chillies for paste, if using · 3 cm fresh turmeric, peeled, chopped

4. 4

   Step 4: Wash the marinated fish from step 1 thoroughly, set aside.

   Uses lime-salt rested patin pieces

5. 5

   Step 5: In a wok, heat vegetable oil (3 tbsp) over high heat.

   Uses 3 tbsp vegetable oil

6. 6

   Step 6: Add the blended spices, galangal (3 cm), ginger (2 cm), salam leaves, kaffir lime leaves, lemongrass (1), salt to taste (to taste) and sugar (1 tsp), with the roasted shrimp paste (0.5 teaspoon) if using. Fry until fragrant, around 4 minutes.

   Fry patin-soup spice paste and herbs · 4 minUses heated vegetable oil · ground patin-soup spices · 0.5 teaspoon roasted shrimp paste (optional) · 2 cm fresh ginger, peeled, sliced · 3 cm fresh galangal, peeled, bruised or sliced · 2 fresh/dried salam leaves · 3 fresh/dried kaffir lime leaves · 1 lemongrass, use only the white part, bruised and knotted

7. 7

   Step 7: Add the 750 ml water and the prepared strained tamarind juice.

   Uses fried patin-soup spice paste and herbs · 750 ml water · strained tamarind juice

8. 8

   Step 8: Lower the heat and let the soup simmer for about 10 minutes. Adjust the seasoning. The taste should be sweet and sour with a well balanced salt.

   Simmer broth · 10 minUses tamarind-herb broth · Further salt only if needed after tasting

9. 9

   Step 9: Add the fish and pineapple (100 g), with the remaining 5 whole bird’s-eye chillies if using. Simmer for another 15 minutes over medium-low heat, until the thickest fish reaches 63°C (145°F), or is opaque and flakes easily.

   Simmer fish · 15 minUses simmered seasoned tamarind broth · rinsed rested patin pieces · 100 g fresh pineapple, sliced · Remaining 5 whole bird’s-eye chillies, if using

10. 10

    Step 10: When the fish is done, add the tomatoes and kemangi leaves (1 cup), stir gently and immediately turn off the heat. Serve with cooked rice if desired.

    Uses cooked patin-pineapple soup · 2 red tomatoes, quartered · 1 cup kemangi leaves (Indonesian basil) · Cooked rice as needed to serve (optional)