Pindang Patin


500 g of patin fish
3 bay leaves
1 cm of galangal
1 stalk of lemongrass
3 kaffir lime leaves
½ tbsp of tamarind
1 tbsp of soy sauce
25 g of basil leaves
10 small tomatoes
50 g of pineapple diced into ½ x 2 cm
1 whole lemon squeezed the water
500 ml of water
Granulated sugar
1 tbsp of cooking oil

Crushed spices:

7 red onions
4 cloves of garlic
5 red chilies
1 cm of turmeric
1 cm of ginger
1 tsp of shrimp paste

How to make:

Rinse patin fish. Give lemon juice to get rid of the fishy smell of fish.
Saute the crushed spices until fragrant.
Insert the bay leaves, galangal, lemongrass, and lime leaves. Stir briefly.
Add salt, sugar, and shrimp paste. Enter a part of water. Cook until boiling.
Enter patin fish. Stir slowly. Give more water to taste.
Give soy sauce and tamarind water.
Cook the fish until the sauce is slightly thickened.
Give basil and tomatoes. Turn off the fire.
Remove and serve warm.
If you like, give slices of pineapple on it.

For 4 servings.

Nutrition facts per serving:

Calorie: 135 kcal
Protein: 17.5 g
Fat: 4.7 g
Carbohydrate: 5 g
Fiber: 0.5 g

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