Tempoyak lovers usually love tempoyak ikan patin. When this classic Pahang dish is offered at a nasi campur stall, lines will form with folks ready to partake in this delicacy. But did you know that it’s actually really easy to make at home? Different kinds of freshwater fish can be used, but patin is the classic option. Read about the history and science behind tempoyak.
Tempoyak ikan patin
by Alia Ali
Tempoyak lovers usually love tempoyak ikan patin. When this classic Pahang dish is offered at a nasi campur stall, lines will form with folks ready to partake in this delicacy. But did you know that it’s actually really easy to make at home? Different kinds of freshwater fish can be used, but patin is the classic option. Read about the history and science behind tempoyak.
Servings: 6
Servings: 6
Ingredients
2 whole patin, gutted and cleaned
2″ fresh turmeric, peeled
6 cili padi, stems removed (add more if you’d like it spicier)
6 tbsp tempoyak (add more if you’d like a stronger tempoyak flavor)
1 large bundle daun kesum/laksa leaves
1l water
Salt to taste
Sugar to taste
Directions
- Cut each whole fish into 3 pieces (head, body, tail).
- Using a mortar and pestle, grind the fresh turmeric and cili padi into a paste.
- In a pot or a wok, add the turmeric-chilli paste along with the tempoyak and daun kesum. Pour in the water and mix well.
- Turn on the flame and cook until the liquid begins to simmer, about 5 minutes. Add in the fish pieces and continue cooking until the gravy boils and the fish is cooked, about 10 more minutes.
- Add salt and sugar to taste if needed. Stir well and boil for a further 30 seconds.
Tips
- If you’d like, you can add crushed lemongrass or sliced torch ginger flower to the dish, but the basic recipe for tempoyak with freshwater fish doesn’t require these ingredients because it is fragrant enough.
Ingredients
2 whole patin, gutted and cleaned
2″ fresh turmeric, peeled
6 cili padi, stems removed (add more if you’d like it spicier)
6 tbsp tempoyak (add more if you’d like a stronger tempoyak flavor)
1 large bundle daun kesum/laksa leaves
1l water
Salt to taste
Sugar to taste
Directions
- Cut each whole fish into 3 pieces (head, body, tail).
- Using a mortar and pestle, grind the fresh turmeric and cili padi into a paste.
- In a pot or a wok, add the turmeric-chilli paste along with the tempoyak and daun kesum. Pour in the water and mix well.
- Turn on the flame and cook until the liquid begins to simmer, about 5 minutes. Add in the fish pieces and continue cooking until the gravy boils and the fish is cooked, about 10 more minutes.
- Add salt and sugar to taste if needed. Stir well and boil for a further 30 seconds.
Tips
- If you’d like, you can add crushed lemongrass or sliced torch ginger flower to the dish, but the basic recipe for tempoyak with freshwater fish doesn’t require these ingredients because it is fragrant enough.
