Related article: Patin Fish, Specific Meal in Malay Riau
Taste and presentation is main item when served specific and delicious cuisine. For that, trick is needed to serve patin curry.
This fish had to threaded extra carefully, if not, the taste of cuisine became un-delicious. Special treatment necessary because patin meat characteristic extremely tender and easy to broken, because this fish is from river, not sea fish.
The success key to cook patin fish knows the right time to put in chopped patin meat to cooking gravy. For example, at the moment we cooked curry, after spices and condiment that needed cooked with thick santan until the gravy/stock boiled, gravy let it boiled until few minutes.Afterwards, exactly while gravy enough boiled and the gravy component had smelted, patin fish immediately putted in. Cook for a moment in order that the spices and condiment absorbed in to meat fiber, after that quickly picked up from the stove. For a moment, the cuisine covered in order to make it tastier before served and ate.
Patin fish know well as gravy cuisine, both of thin gravy or thick gravy. Because people believe that patin fish more aromatic and tasty if cooked in boiled gravy. Beside that patin fish do not suitable if fried, because can easily broken.
See related article: Patin Fish, Specific Meal in Malay Riau
Source of this article: Kompas, written by Neli Triana, edited and translated by reog.