Sweet and Sour Catfish (Lele Saos Asam Manis)
Catfish, also known as lele, is a popular dish in Southeast Asia. When paired with a flavorful sweet and sour sauce, it becomes a delightful balance of crispy texture and vibrant flavor. This recipe is easy to follow and guarantees a delicious meal with a hint of Indonesian flair. You can also substitute the catfish with snakehead fish (gabus) if desired.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Catfish (lele) or snakehead fish (gabus) | 2 whole fish |
| All-purpose flour (Terigu) | 250 grams |
| Lime (Jeruk nipis) | 1 |
| Shallots (Bawang merah), sliced | 3 cloves |
| Garlic (Bawang putih), sliced | 4 cloves |
| Stinky beans (Pete), optional | 1 pod |
| Onion (Bawang bombay), sliced | 50 grams (½ onion) |
| Cornstarch (Tepung maizena) | 1 tablespoon |
| Ground black pepper (Merica bubuk) | To taste |
| Sugar (Gula) | 1 tablespoon |
| Salt (Garam) | 1 tablespoon |
| Oil | For frying |
Instructions:
1. Prepare the Fish:
- Separate the flesh of the catfish from the bones and cut it into bite-sized pieces.
- Squeeze the juice of one lime over the fish pieces and sprinkle with salt. Let it marinate for a few minutes, then set aside.
2. Coating the Fish:
- Divide the flour into two bowls: one for the wet batter and one for the dry coating.
- First, dip the fish pieces into the dry flour, then into the wet flour mixture (by adding a little water to the flour), and finally back into the dry flour to coat them thoroughly.
3. Fry the Fish:
- Heat oil in a pan over medium heat. Fry the coated fish until golden and crispy. Once cooked, remove and drain on paper towels. Set aside.
4. Prepare the Sauce:
- In another pan, heat a little oil and sauté the sliced shallots, garlic, and stinky beans (if using) until fragrant.
- Dissolve the cornstarch in a small amount of water and pour it into the pan. Stir continuously until the sauce starts to thicken.
- Add ground pepper, sugar, salt, and another squeeze of lime juice to the sauce. Taste and adjust seasoning as needed.
5. Assemble the Dish:
- Once the sauce is ready, drizzle it generously over the fried fish.
- Serve hot with steamed rice for a perfect meal.
Tips:
- If you prefer a more intense flavor, allow the fish to marinate in the lime juice and salt for an additional 10 minutes before coating it.
- Stinky beans (Pete) add a unique taste to this dish, but if you’re not a fan, feel free to omit them.
Enjoy your delicious Lele Saos Asam Manis!
