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Smoked Fresh water Fish(Catfish/patin)
This is my father favorite dish of fresh water fish. He like the classical taste of smoked fish.This our traditional food. Have so many type of catfish in freshwater. Patin(local people called it) was the big one and have sweet taste of meat. Smoked is different with barbecue even the method was same.
Ingredients:
- Any type of catfish (Cleaned)
- Tamarind (buy from shop/packet)
- salt
- Red Onion
- Garlic
- Lemon grass
- Cooking Oil
- Banana Leaf
- wooden charcoal(to make the fire for smoked session)
First, marinate fish with tamarind and salt.
Onion & garlic crushed. Take the lemon grass, punch and make it look like a brush. Put crushed onion & garlic into a jar filled with cooking oil,mix it.
while the grill is ready, put banana leaf as a cover to make sure the fish not burn. Use lemon grass to put oil mixture on banana leaf.
Place the fish, put some oil mixture(always using lemon grass to put the oil,you smell it nice).
Reduces fire during this step and let much smoke. Its important to control the fire,and wait until the fish really dry and cooked. Always turn back the fish. My father done this take 20-30 minutes..but sometimes almost 1 hour.
*It nice ti eat with dipping sauce or sambal belacan(hot chili with shrimp paste)
