Spicy Lemongrass Catfish in Coconut Milk
Ingredients:
- 1 kg medium-sized catfish (approximately 12 pieces)
- 2 bunches of lemon basil (kemangi), leaves picked
- 1 large onion, thinly sliced
- 2 kaffir lime leaves
- 1 piece of galangal (about 2 inches), smashed
- 5 drops of olive oil (optional)
- 1 pack of Kara coconut milk (200 ml)
- Salt, sugar, and ground pepper to taste
For the Spice Paste:
- 10 shallots
- 6 cloves of garlic
- 15 red chilies
- 5 bird’s eye chilies (adjust according to heat preference)
- 4 candlenuts
- 1 teaspoon coriander seeds
- A small piece of kencur (aromatic ginger, optional)
- A small piece of turmeric (about 1 inch)
Instructions:
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Prepare the Catfish: Heat oil in a pan over medium heat. Fry the catfish pieces until they are half-cooked, then remove and set aside.
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Cook the Aromatics: In the same pan, add a little more oil if needed. Sauté the sliced onion until fragrant and translucent. Add the spice paste and smashed galangal. Cook until the spice paste is well-cooked and aromatic.
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Simmer the Sauce: Pour in enough water to cover the mixture. Bring it to a boil. Once boiling, add the Kara coconut milk, stirring gently to prevent the coconut milk from curdling.
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Season the Sauce: Add salt, sugar, and ground pepper to taste. If using, add the olive oil at this stage. Adjust the seasoning to your preference.
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Combine and Cook: Once the sauce is well-seasoned and boiling, add the partially cooked catfish pieces. Allow them to simmer until the fish is fully cooked and the flavors are absorbed.
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Finish the Dish: Add the lemon basil leaves and kaffir lime leaves. Stir gently and let it cook for a few more minutes until the herbs are wilted and fragrant.
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Serve: Your Spicy Lemongrass Catfish in Coconut Milk is ready to serve! Enjoy this flavorful dish with steamed rice.
Happy cooking and enjoy your delicious meal! 😄
