The Black Patin Recipe

Bon appetit~!

The Sour Boiled Catfish (Asam Rebus) is another favorite recipe and traditional way of cooking the Black Patin. There are a lot of delicious catfish recipes such as fried catfish recipe, baked catfish recipes, cajun catfish recipe, grilled catfish recipe, catfish fillet recipes, catfish steaks, catfish stew recipe, soups, chowders and more.

Note the fat (yellow colour). The Black Patin is known for its very smooth and oily flesh.

Looks like a shark.

The original Patin is very popular in the East Coast of Malaysia as these are caught from the rivers and sometimes in brackish water.

This Patin is 1.1 Kg.

Black Patin is a freshwater catfish reared in fish farms which most people shun because of the strong, fishy, ‘earthy’ smell. Over here in Malaysia, we mostly consume fishes from the seas as fishes are easily available as we are surrounded the oceans.

INGREDIENTS 

1 kg patin, cleaned and cut in three to five portions
Ingredients A

• 6 pieces red chillies
• 5 pieces red onions
• 2 pieces garlic
• 3 pieces lemon grass

Ingredients B

• 1 piece of bunga kantan, sliced
• 3 sprigs kesum (bot: polygonum) leaves (or substitute with mint)
• 4 pieces of dried tamarind slices (asam gelugor) 
• 4 slices of Turmeric a.ka Kunyit in Malay.
• 750 ml water

Cooking Method

1. Add ingredients A and blend them until fine.
2. Mix the ingredients A and B in the pot. Cook for about 20 minutes under medium heat until boiled and until fragrance rises.
3. Put in the fish and simmer until the fish is cooked for about 10 minutes. 

SERVING STYLE

This traditional dish is normally served and eaten with the plain steamed white rice. It also makes for a wonderful dish if taken with fine or whole-meal wheat bread, pancakes and the roti canai.

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