Pangasius Fish Soup Palembang Style

Origin: Palembang, South Sumatra


  • 1 kg pangasius fish steak
  • l water
  • 1 stem lemon grass, outer leave discard, bruished
  • 3 pc salam leaves or bay leaves
  • 4 cm ginger, thinly sliced
  • 2 cm galangale, thinly sliced
  • 1 pc tomato, quartered1
  • 3 pc large red / green chillies, thinly sliced
  • 5-10 small red chillies / bird chillies (optional)
  • a handfull of sweet basil/kemangi (use Thai basil as a substitute)
  • 5 tbsp tamarind water (2 tsp tamarind pulp soak in 5 tbsp water)
  • 2 tbsp Indonesian sweet soya sauce / kecap manis
  • 1 tsp palm sugar or sugar
  • ½ pc ananas, sliced (optional)
  • salt to taste
  • sugar to taste

Spice for the paste

  • 2 pc large red chillies, de-seeded
  • 6 pc shallots
  • 3 gloves garlic
  • 2 cm fresh turmeric or 1/2 tsp turmeric powder
  • ½ tsp roasted shrimp paste / terasi

Pangasius Fish Soup Palembang Style

Pindang Patin Palembang or Pangasius Soup Palembang Style is one of Indonesian Traditional Culinary Icons> which comes from Palembang, the capital city of South Sumatra Province.
Delicious freshwater fish cooked in a light sweet, sour and spicy soup. The cooking process is quite simple and I think all the ingredients are available in almost all asian shops. If you don't like spicy just remove the birds chili from the recipe list. It tastes still good!
Note: Fresh Pangasius Steak is not easy to buy here in the west but the frozen package are available at most Asian stores. And they do good enough as well as the fresh one. So for you who are fish lovers, have a nice try & enjoy your delicious Indonesian Pangasius Soup 😉 !!


  • Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit water to help the blending process).
  • Put 1.5 liter water in a deep saucepan, cover the pan and bring to boil.
  • Adjust the stove over medium heat, add the paste, lemon grass, salam leaves, ginger, galangale and bring all to boil.
  • Add the fish steak, chillies, kecap manis, sugar, tamarind water and sliced ananas (if used). Cook until the fish becomes tender but not overcooked.
  • Adjust the seasoning, if necessary add salt and sugar until it tastes sour, sweet and a bit spicy.
  • Add the sliced tomatoes, cook shortly until just wilted.
  • Add the sweet basil dan remove from heat. Serve hot with rice.
Keyword fish soup, Indonesian, palembang, pangasius

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