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Pindang Ikan Patin

  • Easy
  • Spicy

Serve: 4 Person

Patin fish with spicy broth and fresh sour tomato and aromatic lemon basil

  • 1 patin fish, cut into 4 piece
  • 1 Indonesian bay leaf
  • 2 kaffir-lime leaf
  • 1 lemongrass, crushed
  • 1 thumb-size ginger, crushed
  • 1 thumb-size greater galangal, crushed
  • Salt
  • Sugar
  • White pepper powder
  • 5 red bird’s eye chilies
  • 1 handful lemon basil
  • Fried shallots
  • Water, bring to a boil
  • Cooking oil

Spice paste

  • 2 candlenut, toasted
  • 1 thumb-size turmeric, roasted
  • 4 shallots
  • 3 clove garlic


  1. Heat oil on a pan, sauté spice paste until fragrant. Add ginger, greater galangal, lemongrass, bay leaf, and kaffir lime leaf. Continue to sauté until tender. Remove from heat.
  2. Add sautéed spices into boiling water, bring to a boil again.
  3. Put in patin fish, reduce heat. Add salt, sugar, and white pepper. Continue until fish changes color.
  4. Last, add red bird’s eye chilies, tomato, and lemon basil. Turn off heat.
  5. Serve with fried shallot on top.
Nur Khafidzah

This recipe has been tested in Nur Khafidzah's own kitchen


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