My friend Jenny blessed me with a huge patin fish from her father-in-law’s home farm. Usually I would steam the patin whole but because it was too huge, I steamed the tail portion and the other half was cooked as gulai. I tried this fishÂ cooked in fermented durian curry paste at one of the ‘cookbook photography sessions’. Since I don’t have fermented durian at home, I decided to replace the fermented durian with fresh durian flesh. This recipe is different from the recipe found in the cookbook which will be hitting the shelves of MPH bookstores next year. Watch out for it, it’s going to be a great book.
Ingredients (serves 4)
1 patin fish (1 kg)
Gulai paste (grind into paste using a mortar and pestle)
1 thumb size old ginger
10 dried red chilis
1 small stalk of lemongrass (finely sliced)
flesh from 4 seeds of durian
6 kaffir lime leaves (slice very thinly for garnishing)
- Cut the patin fish into cutlets and cut the fish head into half.
- Drizzle a generous amount of coconut oil in a saucepan. Add gulai paste and stir till fragrant.
- Add durian flesh and mash it up together with the paste. Add a little water if the paste is too thick.
- Simmer for 5 minutes before adding the fish. Leave it to simmer for another 8 – 10 minutes.
- Season with sea salt and sugar.
- Dish out onto a serving bowl and garnish with kaffir lime leaves.