Palembang-Style Catfish Soup

Pindang Ikan Patin, a specialty of Palembang, is a spicy and sour soup with chunks of patin fish cooked in a spiced broth—pineapple, roasted candlenuts, lemongrass, galangal, ginger, and turmeric—plus shallots, garlic, tomatoes, and cayenne peppers. It is seasoned with salt, mushroom broth, and sugar, and finished with basil leaves for a fresh aroma. The sweet and sour taste of pineapple combines with the warmth of the spices and the heat of the cayenne pepper, creating a dish that is fresh, rich in flavor, and delicious when eaten warm.

Ingredients

Steps

Clean and wash the catfish
Drain the fish
Heat the pan
Wash the candlenuts
Add candlenuts and roast until fragrant
Roasted candlenuts
Wash your spices, crush the galangal and lemon grass
Crush the lemon grass and galangal
Wash and Cut the Tomatoes
Peel the pineapple and cut it into four pieces. Then cut it into small pieces.
Pineapple that has been cut
Finely grind the garlic, shallots and candlenuts
Heat 1500 ml of water
Heat the pan
Add 5tbsp oil
While waiting for the water to boil, we sauté all the ground spices and crushed spices until fragrant.
Put the stir-fried spices into the boiling water.
Cook the spices for 10 minutes then add the fish and cook for 7 minutes.
Add pineapple
Add bay leaves, lime leaves and whole cayenne pepper
Add sliced tomatoes
Cover and cook for 3 minutes
Add salt, mushroom stock and sugar. You can add sweet soy sauce, but if you don't like it, you can skip it and then test the taste.
Add basil leaves
Add the bay leaves, stir, turn off the heat
Palembang's signature catfish pindang is cooked
Patin fish stew is ready to be served