In the Kitchen

Ikan Patin Masak Tempoyak

Ikan Patin Masak Tempoyak


10 servings


    • 1kg ikan patin (river cat fish), cut into 3 cm thick
    • 2 tbsp tamarind paste, mix with 1 cup water
    • Wet spice blend

      • 7 bird eye chillies
      • 5 red chillies
      • 10g fresh turmeric
      • 1/2 cup water
      • 2 stalks lemongrass, pounded
      • 1in old ginger, sliced
      • 3 turmeric leaves, sliced
      • 1/2 cup durian paste
      • 1 stalk touch ginger buds/bunga kantan
      • 3 stalks daun kesum
      • 1 old cucumber, peeled and cut into cubes
      • 1 litre water
      • salt and sugar to taste


    Wash and clean the fish. Then marinate with tamarind juice for 5 minutes. Set aside.

    Blend all wet rempah ingredients with 1/2 cup water.

    In a stock pot and boil 1 litre water.

    Add durian paste and wet spice blend, fresh turmeric, lemongrass and turmeric leaves.

    Let it simmer for 15 minutes.

    Add the fish, cucumber, bunga kantan and daun kesum.

    Cook under slow fire for another 10 minutes.

    Season with salt and sugar.

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