Patin Fish in Spicy Broth
Makan Tengah Hari • Malaysia
How to Make Patin Fish in Spicy Broth (Traditional & Healthy Version)
Patin Fish in Spicy Broth, known locally as "Ikan Patin Masak Tempoyak" (without tempoyak in this vegetarian version), is a signature dish from Malaysia’s Pahang region. This beloved meal showcases the country’s riverside culinary heritage, where fresh local fish is simmered in a fragrant, spicy, and tangy broth. The dish celebrates Malaysia’s multicultural roots, blending Malay spices, local herbs like pandan and daun kesum (Vietnamese coriander), and the tang of asam keping (dried tamarind slices) to create a comforting, aromatic broth. Patin fish is prized for its delicate texture and mild flavor, which perfectly absorbs the spicy and sour notes of the broth. Traditionally served during lunch, this dish brings together families and friends, especially in rural Malaysia, where communal eating is a cherished tradition. For health-conscious eaters, this vegetarian adaptation swaps out the fish with firm tofu, allowing everyone to enjoy the essence of Patin Fish in Spicy Broth while keeping the dish light and nourishing. The rich aroma of lemongrass, ginger, and turmeric, combined with the freshness of local vegetables, makes this meal a wholesome choice for those seeking authentic Malaysian flavors in a healthy, plant-based form.
Bahan-bahan(untuk 1 medium bowl per person)
- 200g Firm tofu (cubed, as fish substitute)
- 8 leaves Daun kesum (Vietnamese coriander)
- 1 stalk Lemongrass (bruised)
- 2 cm Ginger (sliced)
- 2 cm Turmeric root (fresh, sliced (or 1 tsp powder))
- 1 leaf Pandan leaf (tied into a knot)
- 2 Red chili (sliced)
- 1 medium Tomato (quartered)
- 1 slice Asam keping (dried tamarind)
- 750 ml Water (or vegetable stock)
- to taste Salt
- 1/2 tsp Sugar (optional) - pilihan
Arahan
- 1
Prepare all ingredients: cube the tofu, slice the ginger and turmeric, bruise the lemongrass, and tie the pandan leaf.
5 minutes
Keep tofu pieces large enough to hold their shape during simmering.
- 2
In a pot, bring water or vegetable stock to a boil. Add lemongrass, pandan leaf, ginger, and turmeric.
3 minutes
Simmer the herbs first to release maximum aroma.
- 3
Add daun kesum, red chili, tomato, and asam keping to the pot. Continue to simmer until the broth becomes aromatic.
5 minutes
Daun kesum gives authentic Malaysian tang; do not skip.
- 4
Gently add cubed tofu to the broth. Reduce heat and simmer for 8 minutes to allow flavors to infuse.
8 minutes
Avoid vigorous boiling to keep tofu intact.
Kenapa hidangan ini sihat
Our recipe is a healthy choice because it uses nutrient-dense, natural ingredients native to Malaysia, avoiding deep-frying or heavy coconut milk (santan). The inclusion of turmeric, ginger, and lemongrass not only enhances flavor but also boosts immune function and metabolic health. Ideal for calorie tracking, this soup is filling, hydrating, and low in calories, supporting sustainable healthy eating habits.
This vegetarian Patin Fish in Spicy Broth is rich in plant-based protein from tofu and loaded with vitamins and minerals from fresh herbs and vegetables. Lemongrass and ginger aid digestion and provide antioxidants, while daun kesum and turmeric offer anti-inflammatory properties. The broth is low in fat and free from cholesterol, making it suitable for a balanced diet. With no added oils or saturated fats, this meal supports heart health and weight management goals.
Petua
- 💡Tip 1: Always use fresh daun kesum for authentic aroma and flavor.
- 💡Tip 2: Adjust asam keping to control the sourness to your liking.
- 💡Tip 3: Add a dash of white pepper for extra warmth if desired.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to preserve tofu texture and herbal flavors. Not recommended for freezing.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
