Palembang Sour Patin Soup (Pindang) Recipe

Name: Palembang Sour Patin Soup (Pindang)
Total time: 45 min
Yield: 4 people
Cuisine: Indonesian, South Sumatra
Ingredients: 1 kg patin catfish, cut into pieces; 1.2 litres water; 1/4 pineapple, cut into pieces; 2 green tomatoes; 15 whole bird's eye chillies; 1 bunch lemon basil; 2 lemongrass stalks; 3 Indonesian bay leaves; 2 tbsp tamarind water; 2 tbsp sweet soy sauce; 1.5 tsp salt; 8 shallots; 4 garlic cloves; 3 cm galangal; 2 cm turmeric (char first, then bruise or pound coarsely)

How to Make

Char the shallots, garlic, galangal and turmeric until fragrant, then bruise.

Boil the water with the charred spices, lemongrass and bay leaves.

Add the pineapple, tamarind, sweet soy sauce and salt.

Add the fish and chillies. Cook 10 to 15 minutes.

Add the tomatoes and basil, cook briefly and serve.

Kitchen tip

Charring the spices first is the Palembang secret for a fragrant broth with no fishy smell.

Questions

Where does Palembang Sour Patin Soup (Pindang) come from?

Pindang Patin Palembang is a traditional dish from South Sumatra (capital: Palembang), in the Sumatra region of Indonesia.

How long does Palembang Sour Patin Soup (Pindang) take to make?

It takes about 45 min in total to make 4 servings, including preparation.

What is the secret to a good Palembang Sour Patin Soup (Pindang)?

Charring the spices first is the Palembang secret for a fragrant broth with no fishy smell.

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