Tempoyak Patin Fish Curry (Pahang Style)

Steps

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1. 1
   Rinse the patin fish thoroughly with lime juice and clean water, gently rubbing away any slime coating to prevent fishiness when cooking.
   ▶ ≈1:11
2. 2
   Peel and roughly chop 2 pieces of fresh turmeric. Prepare 15–20 bird's eye chillies (remove or keep stems as preferred) and 2 ladles of sweet fermented durian paste. Place all in a blender.
   ▶ ≈1:51
3. 3
   Add a little water and blend all ingredients until completely smooth.
   ▶ ≈2:39
4. 4
   Pour the blended mixture into a pot and add approximately 3–4 cups of water. Add one piece of tamarind slice (add another if more sourness is needed later), and bring to a boil over medium heat.
   ▶ ≈3:01
5. 5
   While the broth comes to a boil, halve and separate the petals of the torch ginger flower, and prepare Vietnamese coriander leaves by discarding tough stems and chopping or trimming them.
   ▶ ≈3:33
6. 6
   When the broth starts to bubble, add the separated ginger flower petals. Stir gently and let the aroma infuse into the broth. Add a little more water if it looks too thick, or more tempoyak if you want it thicker.
   ▶ ≈4:02
7. 7
   Once the broth is at a rolling boil, gently place the cleaned patin fish into the pot. To keep the fish tender and intact, ladle the hot broth gently over the fish and avoid stirring vigorously.
   ▶ ≈4:32
8. 8
   Continue cooking over medium heat. Once the broth returns to a boil and the fish begins to cook, add the chopped Vietnamese coriander leaves to release their aroma.
   ▶ ≈5:11
9. 9
   Season with salt to taste and add half a teaspoon of seasoning powder. Add a little sugar if desired. Cover and simmer for 5–7 minutes over medium heat until the fish is fully cooked through.
   ▶ ≈5:26
10. 10
    Serve hot. The gravy should be thick and rich with balanced sour and spicy notes, with the fermented durian aroma perfectly complemented by the Vietnamese coriander and ginger flower. Enjoy with steaming white rice, spicy chilli paste, and fresh vegetables.
    ▶ ≈5:48