Pindang Patin: Sumatran Sour and Spicy Fish Soup
This recipe is for a sour and spicy fish soup, originally from Palembang in Sumatra. Light and refreshing, this soup has complex flavours from a variety of ingredients including pineapple, lemongrass and tomatoes.
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 patin fish (medium sized, around 1 kg)
- 8 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 3 big red chillies, chopped
- 8 bird’s eye chillies (optional)
- 0.5 teaspoon roasted shrimp paste (optional)
- 3 cm fresh turmeric, peeled, chopped
- 2 cm fresh ginger, peeled, sliced
- 3 cm fresh galangal, peeled, bruised or sliced
- 2 fresh/dried salam leaves
- 3 fresh/dried kaffir lime leaves
- 1 lemongrass, use only the white part, bruised and knotted
- Salt to taste
- 1 tsp sugar
- 1 tsp tamarind
- 3 tbsp vegetable oil
- 750 ml water
- 2 red tomatoes, quartered
- 100 gr sliced fresh pineapple
- 1 cup kemangi leaves (Indonesian basil)
Instructions
- 1
Cut the patin fish into 3-4 pieces each, rinse thoroughly with fresh cold water. Drizzle fresh lime juice (from one lime) and salt all over the fish, mix thoroughly, set aside for 15 minutes while preparing steps 2-3 below.
- 2
Mix the tamarind with 3 tbsp water, knead into a liquid paste, strain the juice, set aside.
- 3
Using a blender or food processor, blend the shallots, garlic, 3 bird’s eye chillies (optional), big red chillies and turmeric into a fine paste.
- 4
Wash the marinated fish from step 1 thoroughly, set aside.
- 5
In a wok, heat vegetable oil over high heat.
- 6
Add the blended spices, roasted shrimp paste, galangal, ginger, salam leaves, kaffir lime leaves, lemongrass, salt and sugar. Fry until fragrant, around 4 minutes.
- 7
Add the water and tamarind/lemon juice.
- 8
Lower the heat and let the soup simmer for about 10 minutes. Adjust the seasoning. The taste should be sweet and sour with a well balanced salt.
- 9
Add the fish, pineapple and the remaining 5 whole bird’s eye chillies. Simmer for another 15 minutes over medium to low heat.
- 10
When done, add the tomatoes and the basil leaves. Gently stir and immediately turn off the heat.