Ikan Lele Pedas: A Spicy Indonesian Catfish Delight
Prepare to tantalize your taste buds with the vibrant flavors of Ikan Lele Pedas, a delightful Indonesian dish that perfectly balances the rich taste of catfish with a medley of aromatic spices. This recipe not only showcases the succulent lele (catfish) but also highlights a fiery yet harmonious blend of spices that will leave you craving more. Let’s embark on this culinary journey and discover how to create this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (lele), medium-sized | 7 pieces |
| Water | As needed |
| Cooking oil | For frying |
| Spice Mixture: | |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 2 cloves |
| Candlenuts (kemiri) | 2 pieces |
| Large red chili (cabe merah) | 1 piece |
| Bird’s eye chilies (cabe rawit) | 5 pieces |
| Tomato | 1 piece |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Ginger (jahe) | 2 cm |
| Turmeric (kunyit) | 2 cm |
| Sugar | To taste |
| Salt | To taste |
| Seasoning (penyedap) | To taste |
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | Varies |
| Protein | Varies |
| Carbohydrates | Varies |
| Fat | Varies |
| Sodium | Varies |
Instructions
-
Preparation of Catfish:
Begin by thoroughly cleaning the catfish, removing any scales and innards to ensure a fresh flavor. Once cleaned, set the fish aside. -
-
Frying the Catfish:
Heat the cooking oil in a frying pan over medium heat. Carefully add the cleaned catfish and fry them until they turn golden brown and crispy on the outside. This should take about 4-5 minutes per side, depending on the thickness of the fish. Once fried, remove the catfish and place them on a paper towel to absorb excess oil. -
Creating the Spice Mixture:
In a mortar and pestle or food processor, combine the shallots, garlic, candlenuts, large red chili, bird’s eye chilies, and tomato. Blend these ingredients into a smooth paste. -
Sautéing the Spices:
In the same frying pan used for the catfish, add a little more oil if necessary, and heat over medium. Once hot, add the spice paste along with the kaffir lime leaves. Sauté the mixture for about 5-7 minutes, or until it becomes fragrant and the oil begins to separate from the spices. -
Simmering the Catfish:
Add enough water to the pan to create a sauce—approximately 1-2 cups, depending on your desired consistency. Bring the mixture to a boil. Once boiling, gently add the fried catfish back into the pan, ensuring that each piece is well-coated with the spicy sauce. -
Final Touches:
Allow the catfish to simmer in the sauce for about 10 minutes, stirring occasionally. This will allow the flavors to meld together beautifully. Taste the sauce and adjust seasoning with sugar, salt, and additional seasoning as desired. -
Serving:
Once done, remove from heat and serve the Ikan Lele Pedas hot, garnished with fresh herbs if desired. This dish pairs wonderfully with steamed rice, making for a satisfying meal.
Enjoy the delightful explosion of flavors that Ikan Lele Pedas brings, and share this authentic Indonesian experience with family and friends. Happy cooking!
