Ikan Kembung Masak Kuah Patin
Makan Tengah Hari • Malaysia
How to Make Ikan Kembung Kuah Patin (Traditional & Healthy Version)
Ikan Kembung Kuah Patin is a classic Malaysian dish celebrated for its comforting tangy broth and aromatic spices. Traditionally enjoyed in coastal and riverine communities, this recipe combines the fresh flavors of ikan kembung (Indian mackerel) with a kuah (gravy) inspired by the rich traditions of Pahang, where 'patin' refers to a style of sour, spicy broth. This dish highlights the multicultural tapestry of Malaysian cuisine, featuring key local ingredients like serai (lemongrass), daun kesum (Vietnamese coriander), and asam keping (dried tamarind slices) for a robust, citrusy taste. The result is a light yet satisfying meal, ideal for those seeking a healthier, lower-fat lunch option. With its blend of Malay, Chinese, and indigenous culinary influences, Ikan Kembung Kuah Patin offers a true taste of Malaysia’s culinary diversity. Its simplicity, healthfulness, and unique flavor profile make it a favorite among families and health-conscious food lovers across the country.
Bahan-bahan(untuk 1 medium bowl with 1 whole ikan kembung)
- 2 whole (cleaned, gutted) Ikan kembung (Indian mackerel) (ikan kembung)
- 1 small bunch Daun kesum (Vietnamese coriander) (local herb)
- 2 stalks (bruised) Serai (lemongrass) (serai)
- 2 pieces Asam keping (dried tamarind slices) (asam keping)
- 4 cloves (sliced) Bawang merah (shallots) (bawang merah)
- 2 cloves (sliced) Bawang putih (garlic) (bawang putih)
- 4 Cili padi (bird’s eye chilies) (adjust for spiciness)
- 2 cm (sliced) Kunyit hidup (fresh turmeric) (kunyit hidup)
- 1 leaf (tied in knot) Pandan leaf (pandan) - pilihan
- 800 ml Water (for broth)
- to taste Salt
- 1 teaspoon Cooking oil (for sautéing)
Arahan
- 1
Prepare and clean the ikan kembung thoroughly, removing scales and guts. Rinse under cold water and pat dry.
5 minutes
Use fresh fish for the cleanest, sweetest flavor.
- 2
Blend shallots, garlic, fresh turmeric, and half the chilies into a fine paste using a small amount of water.
3 minutes
A stone mortar and pestle (lesung batu) brings out more aroma than a blender.
- 3
Heat oil in a pot over medium heat. Sauté the blended paste until fragrant, about 3–4 minutes.
4 minutes
Stir continuously to avoid burning the spices.
- 4
Add serai, pandan leaf, and remaining whole chilies to the pot. Stir for 1 minute until aromatic.
1 minute
Bruising the lemongrass releases more flavor.
Kenapa hidangan ini sihat
This healthy Malaysian fish soup is low in calories and saturated fat, thanks to its broth-based preparation and abundance of fresh herbs and spices instead of heavy creams or coconut milk. It provides a balanced meal with lean protein, essential fatty acids, and dietary fiber from herbs. Using minimal oil and no fried ingredients makes it ideal for weight management and heart health. The bold flavors make it satisfying without excess calories.
Ikan Kembung Kuah Patin is packed with lean protein from ikan kembung, which is also rich in omega-3 fatty acids for heart and brain health. The dish is low in fat, as it uses minimal oil and skips santan (coconut milk), making it suitable for calorie-conscious individuals. Herbs like daun kesum and turmeric provide antioxidants and anti-inflammatory benefits, while lemongrass aids digestion. The use of fresh chilies boosts metabolism and offers vitamin C. This recipe is naturally gluten-free and can be adapted for various dietary needs.
Petua
- 💡Tip 1: Always use fresh ikan kembung for the sweetest flavor and best texture.
- 💡Tip 2: Adjust the number of cili padi to suit your spice tolerance.
- 💡Tip 3: Add more daun kesum for an extra fragrant, herbal note in the broth.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to preserve the fish's texture. Avoid freezing, as the fish may become mushy when thawed.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
