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Ikan patin (1 whole fish, cleaned and cut into pieces)

Tempoyak (3-4 tablespoons, adjust to taste)

Bird’s eye chilies (5-6, finely pounded)

Shallots (2, sliced)

Garlic (3 cloves, sliced)

Galangal (1 inch, pounded)

Lemongrass (1 stalk, bruised)

Turmeric leaves (a few, torn into pieces)

Tomato (1, quartered)

Salt and sugar (to taste)

Water (as needed)

Preparing the Ingredients:

Clean the ikan patin and cut it into suitable portions.

Prepare the chilies, shallots, garlic, and galangal by pounding or finely slicing them.

Ensure the tempoyak is well-fermented and ready to use.

Bruise the lemongrass and tear the turmeric leaves to be added to the gravy later.

Sautéing the Ingredients:

Heat a little oil in a pot. Sauté the shallots, garlic, galangal, and lemongrass until fragrant.

Add the pounded bird’s eye chilies and continue stirring until well combined.

Cooking the Tempoyak Gravy:

Add the tempoyak into the sautéed ingredients and mix well. Pour in some water to dissolve the tempoyak for a smoother blend.

Let the gravy boil and thicken slightly, then add the ikan patin.

Toss in the turmeric leaves and allow the fish to cook thoroughly in the gravy.

Enhancing the Flavor:

Once the fish is almost fully cooked, add the tomato and season with salt and sugar to balance the flavors.

Allow all the ingredients to blend well, ensuring the fish becomes tender and absorbs the flavors. Adjust seasoning to taste.

Serving:

Remove from heat and serve the Ikan Patin Tempoyak in a large bowl or serving dish. This dish is best enjoyed with steamed rice and fresh herbs (ulam-ulaman) as a delightful main course.

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