Lele Goreng Gurih: Crispy Fried Catfish Delight
If you’re looking for a delectable and crispy fish dish that perfectly balances flavor and texture, look no further than Lele Goreng Gurih, a traditional Indonesian recipe that promises to tantalize your taste buds. This easy-to-follow recipe features catfish marinated in aromatic spices, resulting in a dish that is both savory and satisfying, making it a fantastic choice for a family dinner or a special occasion.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele), cleaned | 500 grams |
| Tamarind (Asam) | To taste (secukupnya) |
| Salt (Garam) | To taste (1 teaspoon) |
| Garlic (Bawang Putih) | 5 cloves |
| Turmeric (Kunyit) | 1 cm piece |
| Ginger (Jahe) | 1 cm piece |
| Coriander (Ketumbar) | 1 tablespoon |
| Additional Salt (Garam) | A pinch |
| Skewers (Tusuk Sate) | As needed (secukupnya) |
| Cooking Oil (Minyak Goreng) | As needed (secukupnya) |
Nutritional Information Table
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 30 grams |
| Carbohydrates | 10 grams |
| Fat | 12 grams |
| Fiber | 1 gram |
| Sodium | 400 mg |
Preparation Steps
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Marinate the Catfish: Begin by thoroughly coating the cleaned catfish with tamarind and salt. Allow it to marinate for a few minutes. This step not only enhances the flavor of the fish but also helps tenderize it.
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Prepare the Spice Paste: While the fish is marinating, blend together the garlic, turmeric, ginger, and coriander in a food processor or mortar and pestle until you achieve a smooth paste. The aromatic blend of these spices will infuse the fish with rich flavors.
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Season the Fish: After marination, mix the spice paste with the catfish, ensuring that each piece is evenly coated. Allow the fish to sit for at least 5 minutes to let the spices penetrate the flesh for maximum flavor.
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Skewer the Fish: To prevent the catfish from curling during frying, carefully skewer each fish from mouth to tail using the skewers. This method not only keeps the fish flat but also helps maintain its shape while cooking.
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Fry the Catfish: Heat a generous amount of cooking oil in a deep frying pan over medium heat. Once the oil is hot, carefully place the skewered catfish into the oil. Fry the fish until it turns golden brown and crispy, which should take about 5 to 7 minutes per side. Use a slotted spoon to turn the fish gently, ensuring even cooking.
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Drain Excess Oil: Once cooked, remove the catfish from the oil and place it on a paper towel-lined plate to drain any excess oil. This step helps to keep the fish crispy.
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Serve and Enjoy: Serve the crispy fried catfish hot with steamed rice, sambal, or your favorite dipping sauce. Enjoy the explosion of flavors and textures that make Lele Goreng Gurih a beloved dish in Indonesian cuisine!
Tips for Perfect Lele Goreng Gurih
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Choose Fresh Catfish: The key to a delicious Lele Goreng Gurih is to use fresh catfish. Look for firm, shiny fish with a clean smell.
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Oil Temperature: Ensure that the oil is hot enough before adding the fish. If the oil is too cool, the fish will absorb more oil and become greasy rather than crispy.
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Resting Time: Let the marinated fish rest for 10 minutes before frying to allow the spices to meld and enhance the flavor.
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Serving Suggestions: Pair this dish with fresh cucumber salad or pickled vegetables to balance the richness of the fried fish.
Indulging in Lele Goreng Gurih offers a delightful culinary experience that is not only simple to prepare but also incredibly satisfying. Embrace the flavors of Indonesian cuisine with this crispy catfish dish, and make it a staple at your dining table!
