Ingredients with Measurements:
- 500g Ikan Patin (Silver Catfish)
- 1 cup Tempoyak (fermented durian paste)
- 1 can Coconut Milk (400ml)
- 2 Red Chilies (sliced)
- 2 Green Chilies (sliced)
- 2 Shallots (sliced)
- 2 Garlic Cloves (minced)
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Cooking Oil
- 1 cup Water
Special equipment needed:
- Mortar and Pestle
Step-by-step instructions:
1. Clean and cut the Ikan Patin into bite-size pieces.
2. In a mortar and pestle, pound the sliced red chilies, green chilies, shallots, garlic, turmeric powder, salt, and sugar until it becomes a smooth paste.
3. Heat the cooking oil in a pot over medium heat.
4. Add the pounded paste and stir-fry until fragrant.
5. Add the Tempoyak and stir-fry for another 2 minutes.
6. Add the Ikan Patin and stir-fry for 5 minutes.
7. Add the coconut milk and water to the pot.
8. Bring to a boil and then reduce the heat to low.
9. Simmer for 20 minutes or until the fish is cooked through.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for stir-frying and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Ikan Patin can be substituted with any other freshwater fish.
- Tempoyak can be substituted with tamarind paste or lime juice.
- Red and green chilies can be substituted with any other chili pepper.
Variations:
- Add vegetables such as eggplant or okra to the dish.
- Use chicken or beef instead of fish.
- Add lemongrass or galangal for extra flavor.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili peppers to your preferred level of spiciness.
- Stir the pot gently to avoid breaking the fish.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pot over low heat until heated through.
Presentation ideas:
Serve the dish in a traditional clay pot for an authentic look.
Garnishes:
Garnish with sliced red and green chilies and fresh cilantro.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance out the heat.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Tempoyak is a traditional Indonesian condiment made from fermented durian fruit.
Flavor profiles:
The dish is savory, spicy, and slightly sour from the Tempoyak.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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