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Get to know more about Palembang's typical culinary delight: pindang ikan patin

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10 Feb 2024 4:00 PM
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Pangasius is a species of freshwater fish originating from Indonesian waters that has been successfully domesticated. The morphology of pangasius has a long and slender body with a shining silver color and a bluish back. This fish has no scales, the head of the pangasius is relatively small with the mouth located at the tip of the head slightly downwards. Its body length can reach 120 cm. Pangasius have two pairs of short barbels at the corners of their mouths which are useful as touch tools. The dorsal fin has a hard radius that turns into a large, serrated shaft behind it, while the soft rays on the dorsal fin have 6-7 pieces.

So far, the use of fish as a food ingredient has been known for a long time. The nutritional content such as protein, fat, vitamins and minerals in fish is very good for health. Patin fish has been processed into a typical dish from every region in Indonesia. One area that has succeeded in processing pangasius meat into a delicious dish is the city of Palembang. Almost every restaurant has prepared dishes made from freshwater fish such as pangasius. One of Palembang's typical dishes made from pangasius is pindang ikan patin.

The pindang ikan patin dish is almost similar to fish soup. The only difference lies in its slightly spicier taste. The soft and tasty meat of pangasius mixed with a spicy taste creates its own sensation of enjoyment. The nutritional content of pangasius includes vitamins, minerals and omega 3 fatty acids, which are beneficial for human health. Every 100 grams of pangasius contains nutritional value consisting of 68.6% protein, 5.87% fat and 51.3% water. Pangasius meat contains higher levels of fat compared to other types of freshwater fish, especially unsaturated fatty acids and omega 3 fatty acids which are very good for human health. Omega-3 fatty acids such as eicosapentaenoic acid (c20h30o2) and docosahexaenoic acid (c22h32o2) are found in fish oil or fat. Consuming omega-3 fatty acids will influence the tendency to reduce cholesterol and fat levels in the blood so that there is no buildup on the walls of blood vessels.

Apart from that, pangasius meat also contains higher levels of lysine and arginine compared to milk protein and other meats. The lysine content in pangasius meat is quite high. Lysine is an essential amino acid required by the body to facilitate the circulatory system and maintain normal cell growth. If the body lacks lysine, it will cause difficulty concentrating, hair loss, anemia, stunted growth, and reproductive disorders. The arginine contained in pangasius meat is a non-essential amino acid. Arginine is also needed by the body, although in limited quantities, so by consuming pangasius the need for the amino acid arginine will be met. The function of arginine is very significant for human health, including increasing immunity, accelerating the wound healing process, increasing the ability to fight cancer, and inhibiting tumor growth.

Criteria for pindang ikan patin dishes

There are several criteria that need to be considered when choosing pangasius to make a delicious pindang dish. Firstly, the pangasius chosen should be quite large in size, with scales that are still firmly attached and shiny in color. This indicates that the fish is still fresh and of good quality to be processed into pindang dishes. Apart from that, the eyes of pangasius must also remain clear, not red, and not damaged as an indication of the fish's freshness.

The second criterion is the texture of the pangasius which is still chewy and not sticky. The chewy texture indicates that the fish is still fresh and has not experienced a decline in quality. With a good texture, the resulting pindang dish will have a more delicious taste.

Next, pangasius gills also need attention. Bright red gills indicate that the fish is still fresh and of good quality. Pale gills can be a sign that the fish is no longer fresh and is not suitable for processing into pindang dishes.

The next criterion is the smell of fresh pangasius. The smell of fresh fish is not too fishy or rotten. An unpleasant odor can be an indication that the fish is no longer suitable for consumption. Therefore, choosing pangasius with a fresh smell is very important to get delicious and high-quality pindang dishes.

Pindang ikan patin recipe

Main ingredients:

  • 2 pangasius (according to taste) and cut into pieces
  • 2 limes, squeezed
  • 1 stalk of lemongrass
  • 2 bay leaves
  • 3 tbsp sweet soy sauce
  • 8 star fruit that have been cut into pieces
  • 2 tomatoes, cut into pieces
  • 1 tbsp tamarind juice
  • 1 tbsp brown sugar, comb
  • 1 L air
  • 6 tbsp vegetable oil

Ground seasoning ingredients:

  • 8 shallots
  • 6 cloves of garlic
  • 1 tsp coriander powder
  • 2 candlenuts, roasted
  • 8 large red chilies
  • 5 curly red chilies
  • 10 g of turmeric
  • 15 g galangal
  • 10 g jahe

The following are the steps for making pindang ikan patin, a famous typical dish in Palembang:

First, coat the pangasius pieces with lime juice. This process aims to clean and give a fresh taste to the fish before further processing.

Then, grind the spices that will be used in the cooking process. These spices include shallots, garlic, coriander powder, roasted candlenuts, large red chilies, curly red chilies, turmeric, galangal and ginger. This grinding process is important to get smooth and even spices, thereby providing a rich flavor to the dish.

After that, heat the oil in a frying pan over medium heat. Add the ground spices along with the lemongrass and bay leaves into the heated pan. Saute the spices for approximately one minute until cooked and fragrant. This process will release a delicious aroma from the spices used.