Tempoyak Ikan Patin is a well-known Malay Dish in Malaysia and Indonesia. In Malaysia, it is indigenous to the town of Temerloh in Pahang. The main ingredient of this dish is the tempoyak (fermented durian), which gives out a strong aroma that is not for the faint of heart. Those that can conquer the strong smell may indulge in the delectable Tempoyak Ikan Patin.
The delectable gravy has a bright yellow hue and slight watery appearance. The freshwater catfish, Ikan Patin, much beloved by the locals, has a soft and gelatinous texture to it. The tempoyak can be made by fermenting most types of durians. The dish usually comes with white rice and other condiments such as sambal belacan and ulam.
Be sure to check out the recipe for Tempoyak Ikan Patin that will surely stimulate your taste buds and leave you wanting for more.
Ingredients (2 servings):
- 1 pc medium-sized Ikan Patin (Freshwater Silver Catfish)
- 1 ⅓ spoon of Tempoyak (fermented durian)
- 3 pcs of Asam Gelugor
- 2 pcs of shredded turmeric leaves
- 3 pcs of lemongrass, grind at the head
- 800 mL of coconut milk
- 300 mL of coconut cream
- Salt and sugar
- Key lime juice
(Grind till fine)
- 25 pcs Cili Padi (Bird’s Eye Chilli)
- 3 pcs shallots
- 2 cloves of garlic
- 1 inch of turmeric
- Wash the fish cleanly and marinate it with salt and key lime juice. Set aside for 20 minutes.
- Add the cili padi, shallots, garlic and turmeric together into a cooking pot. Pour the coconut milk into the mix, stir well and bring the heat up till it is boiling. Carry on by adding the fish, asam gelugor and turmeric leaves. Turn down the heat and let the mixture simmer.
- Add the coconut cream into the mix and add salt and a little bit of sugar to taste. Stir the mixture slowly and then let it simmer for a while. Once done, turn off the heat. Serve with white rice.
Tip: To remove the strong, muddy smell of the fish, rub it thoroughly with flour.