Ingredients with Measurements:
- 1 kg Ikan Patin (catfish)
- 1 cup tempoyak (fermented durian paste)
- 2 tbsp chili paste
- 2 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
- 2 tbsp cooking oil
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 2 red chilies, sliced
- 2 green chilies, sliced
Special equipment needed:
- Mortar and pestle (or food processor)
Step-by-step instructions:
1. Clean and cut the Ikan Patin into bite-sized pieces.
2. In a mortar and pestle, pound the tempoyak, chili paste, tamarind paste, salt, and sugar until it becomes a smooth paste.
3. Heat the cooking oil in a pan over medium heat.
4. Add the lemongrass and kaffir lime leaves, and stir for 1 minute until fragrant.
5. Add the tempoyak paste and stir for 2-3 minutes until it becomes fragrant.
6. Add the water and stir until the paste is well combined with the water.
7. Add the Ikan Patin pieces and stir until the fish is well coated with the sauce.
8. Cover the pan and let it simmer for 10-15 minutes until the fish is cooked through.
9. Add the sliced red and green chilies, and stir for 1 minute.
10. Remove from heat and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Ikan Patin can be substituted with any firm white fish, such as tilapia or cod.
- Tempoyak can be substituted with miso paste or shrimp paste.
- Chili paste can be substituted with fresh chili or chili flakes.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as eggplant or okra to the dish.
- Use chicken or beef instead of fish.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Make sure to pound the tempoyak paste well to ensure a smooth texture.
- Adjust the amount of chili paste according to your preferred level of spiciness.
- Serve with steamed rice to balance out the spiciness of the dish.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over low heat until heated through.
Presentation ideas:
Serve the Spicy Tempoyak Ikan Patin in a large serving dish with sliced red and green chilies on top.
Garnishes:
Garnish with fresh cilantro or parsley.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, such as bok choy or green beans.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Tempoyak is a traditional fermented durian paste commonly used in Malaysian and Indonesian cuisine.
Flavor profiles:
The dish has a spicy and tangy flavor with a slightly pungent aroma from the tempoyak.
Serving suggestions:
Serve the Spicy Tempoyak Ikan Patin as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian