Patin Fish Acid Padeh Recipe

Not all Minang specialties are always identical with coconut milk you know . If you want to enjoy a dish that is thickly seasoned but fresh, you have to try this sour padeh or sour spicy. The choice of soft and chewy catfish is very suitable to be combined with spicy and sour spices, so it doesn't make energy . Catfish which is rich in unsaturated fat is very good for reducing the risk of heart disease, and maintaining good cholesterol levels in the body.

Ingredients

Catfish, cut into pieces - 500 grams
Lime, take the juice - 1 point
Lemongrass, bruised - 1 stick
Ginger, bruised - 1 cm
Galangal, bruised - 1 cm
Turmeric leaves - 1 sheet
Kandis acid - 4 pieces
Red cayenne pepper - 10 pieces
Green tomatoes, roughly chopped - 4 pieces
Water - 500 ml
Oil, for frying - to taste
Ground spices:
Garlic - 3 cloves
Shallots - 5 grains
Dried chili - 5 pieces
Turmeric - 1 cm
Salt - 1 tsp
Sugar - 1 tsp
See Mother's Recipe Version

Plans

Clean the fish. Sprinkle with lime juice. Leave for 10 minutes, then rinse again until clean. Set aside.
Heat some oil. Saute ground spices with lemongrass, ginger, galangal, and turmeric leaves until fragrant.
Enter the fish. Stir gently until it changes color.
Add kandis acid, red chilies, and green tomatoes. Pour water. Stir and cook until the gravy thickens and is cooked. Lift.
Ready to be served.
1. Dried chili can be replaced with large red chili with the same amount.

What is the recipe for catfish spicy sour?

Tamarind spicy catfish 500 grams of catfish (just use the head and body of the catfish) 5 cloves of red onion. 5 cloves of garlic. 10 pieces of cayenne pepper. 2 kandis tamarind seeds (you can use other acids) 1 pack of finely ground red chilies (which costs Rp. 2000) 1 candlenut seed (just small) 1 pack of coriander powder and turmeric powder (my village brand) Other items•