Bothok Lele Bumbu Rujak: A Delightful Indonesian Steamed Catfish Dish
Bothok Lele Bumbu Rujak is a delectable Indonesian dish that showcases the rich flavors of catfish wrapped in aromatic spices and steamed to perfection. This recipe beautifully combines the unique taste of lele (catfish) with a zesty blend of herbs and spices, making it an enticing option for both family dinners and special occasions. Let’s dive into the ingredients, preparation steps, and nutritional information for this delightful culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lele (catfish) | 1 kg |
| Roasted peanuts | 50 grams |
| Shallots (bawang merah) | 10 pieces |
| Garlic (bawang putih) | 6 cloves |
| Ginger (jahe) | 1 segment |
| Kencur (aromatic ginger) | 1/2 segment |
| Turmeric (kunyit) | 1 segment |
| Galangal (lengkuas) | 1/2 segment |
| Kaffir lime leaves (daun jeruk purut) | 3 leaves |
| Starfruit (belimbing sayur) | 10 pieces (or tomatoes) |
| Bird’s eye chili (cabe rawit) | 10 pieces (to taste) |
| Red chili (cabe merah) | 2 pieces |
| Candlenuts (kemiri) | 5 pieces |
| Banana leaves (daun pisang) | 1 sheet |
| Salt (garam) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~25 g |
| Carbohydrates | ~20 g |
| Total Fat | ~15 g |
| Fiber | ~3 g |
| Sodium | Variable based on salt added |
Preparation Steps
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Prepare the Peanuts and Candlenuts: Begin by frying the roasted peanuts and candlenuts in a pan over medium heat until they are golden and fragrant. Once cooked, set them aside to cool.
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Slice the Starfruit: Thinly slice the starfruit (or substitute with tomatoes) and set aside. This will add a refreshing tanginess to the dish.
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Make the Spice Paste: In a blender or mortar and pestle, combine the shallots, garlic, bird’s eye chili, red chili, galangal, ginger, kencur, turmeric, and the fried candlenuts. Blend or grind these ingredients until you achieve a smooth paste.
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Mix in the Seasoning: To the spice paste, add salt and the sliced starfruit, mixing everything thoroughly to create a well-combined spice mixture.
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Prepare the Catfish: Rinse the lele (catfish) under cold water to clean it. You can choose to cut the fish into pieces or leave it whole, depending on your presentation preference.
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Combine Catfish with Spices: Coat the cleaned catfish with the spice mixture, ensuring every part is well-seasoned. This step is crucial for infusing the fish with the rich flavors of the spices.
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Wrap with Banana Leaves: Take the banana leaf and slightly wilt it over a flame or by steaming it for a few moments to make it pliable. Wrap the seasoned catfish in the banana leaf securely, ensuring that the spices remain inside.
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Steam the Dish: Set up a steamer and place the wrapped catfish inside. Steam for approximately 30 minutes, allowing the flavors to meld beautifully.
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Serving: Once cooked, carefully unwrap the banana leaf. The Bothok Lele Bumbu Rujak is now ready to be served. Pair it with steamed rice and a side of fresh vegetables for a complete meal.
Conclusion
Bothok Lele Bumbu Rujak is not just a dish; it’s an experience that transports you to the vibrant culinary scene of Indonesia. The combination of fresh ingredients, aromatic spices, and the unique technique of steaming in banana leaves makes this dish a must-try for anyone looking to explore authentic Indonesian flavors. Enjoy this dish at your next gathering, and watch as it delights the palates of your friends and family alike!
