Spicy Grilled Catfish in Aromatic Sauce
Mangut Lele (Without Coconut Milk)
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 4 pieces |
| Galangal (Lengkuas) | 1 small piece |
| Lemongrass (Sereh) | 1 stalk |
| Bay Leaves (Daun Salam) | 2 leaves |
| Bird’s Eye Chili (Cabe Rawit) | 5 pieces |
| Spices (Ground) | |
| Shallots (Bawang Merah) | 4 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Red Chili (Cabe Merah) | 3 pieces |
| Ginger (Jahe) | 1 small piece |
| Turmeric (Kunyit, grilled) | 1 small piece |
| Candlenuts (Kemiri, roasted) | 3 pieces |
| Salt | to taste |
| Sugar | to taste |
| Flavoring (Seasoning) | to taste |
| Water | as needed |
Instructions
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Fry the Catfish: Begin by frying the catfish until crispy. Once done, set aside for later use.
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Sauté the Ground Spices: In a pan, sauté the ground spices until fragrant and cooked through. Add the lemongrass, bay leaves, and galangal to infuse flavor.
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Add Water and Seasonings: Pour in the water and add salt, sugar, and seasoning. Adjust the taste until it reaches your desired flavor profile.
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Incorporate the Chilis and Catfish: Add the bird’s eye chili for a spicy kick, followed by the fried catfish. Allow the mixture to simmer until the liquid reduces and the spices are absorbed by the fish.
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Serve: Once cooked, remove from heat and serve warm, enjoying the delightful blend of flavors! 😋
This recipe captures the essence of traditional Indonesian cuisine while ensuring a delicious and wholesome experience. Enjoy!
