Super Quick Tempoyak Ikan Patin

Fermentation is a food preservation technique that makes food tastier and lasts longer, as fermented food will experience changes in terms of taste, texture and aroma. One of the most popular fermented dishes in Malay cuisine is the tempoyak, a condiment made from fermented durian. Tempoyaks are usually made during the durian season where fresh durian fruits are abundant and excess production can be used to make tempoyak — specifically popular in the state of Pahang. In Temerloh, the ikan patin tempoyak dish is a local favourite. It is made with patin fish cooked in a flavourful rich tempoyak broth, bursting with sweet and sour flavours that’ll tantalize your taste buds. Create this hearty patin tempoyak dish at home for your family to enjoy! Prepare ingredients such as catfish, bird’s eye chilli, turmeric, tempoyak, kesum leaves, tamarind slices and MAGGI® Ikan Bilis stock cube. Firstly, pound the chillies and blend with water, then add in the tempoyak to create a paste. Next, prepare some water and add in the stock cube, and bring it to a boil. After boiling, add the fish in and lower the heat. Allow the gravy to simmer for 10 to 15 minutes until the fish is cooked. Lastly, stir in the kesum leaves and tamarind slices to enhance the flavour. Let the gravy simmer over medium heat for another 3 minutes, and your patin tempoyak dish is ready to serve! Looking for more tasty traditional dish recipes made with fish? Check out MAGGI’s Ampap Style Mackerel Fish, Sambalicious Tongkol fish, Laksa Johor and many more — enjoy traditional delicacies with local flavours even from the comfort of your home!

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