Patin Pindang Recipe

Ingredients

• Catfish - 500 grams
• Lime, take the water to coat the fish - 1 piece
• Salt, for coating the fish - 1 tsp
• Cayenne pepper, leave whole - 10 pieces
• Tomatoes, cut into 4 parts - 2 pieces
• Pineapple, diced - 1/4 fruit
• Basil leaves, picked - 1 bunch
• Ginger, sliced ​​- 1 segment
• Galangal, bruised - 1 segment
• Lemongrass, bruised - 1 stick
• Bay leaf - 2 pieces
• Citrus leaves, remove the bones - 4 pieces
• Lime, squeezed - 1 piece
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Water - 750 ml
• Ground spices:
• Red chilies - 5 pieces
• Cayenne pepper (spicy according to taste) - 5 pieces
• Shallots - 5 cloves
• Garlic - 3 cloves
• Turmeric, roasted - 2 fingers
• Terasi, grilled - 2 cm
• See Mother's Recipe Version

Plans

• Clean the catfish, cut into pieces and wash thoroughly. Coat the fish with lime juice and salt. Let stand for 30 minutes then rinse thoroughly.
• Stir-fry the spices until fragrant. Add lemongrass, galangal, ginger, whole cayenne pepper, bay leaf, and lime leaves. Stir well and cook until wilted.
• Pour water, cook until boiling.
• Add salt, sugar and lime juice. Stir well.
• Add the catfish, cook until it boils again.
• Add the pineapple and tomato pieces. Let it cook until the fish is cooked and the gravy is slightly reduced. Taste correction
• Finally, add the basil leaves. Lift.
• Ready to be served.
• 1. Wash the catfish until there is no blood at all to get rid of the fishy smell.

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