Garang Asem Lele: A Flavorful Indonesian Steamed Catfish Delight
Garang Asem Lele is a delightful Indonesian dish that showcases the unique flavors of spices and herbs, enveloping tender catfish in a fragrant, aromatic wrapping. This recipe not only highlights the freshness of the ingredients but also the traditional cooking methods that create a deeply satisfying experience. Below, you’ll find detailed instructions to bring this delectable dish to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lele (catfish, small) | 200 grams |
| Ginger (smashed) | 3 cm |
| Galangal (smashed) | 2 cm |
| Kaffir lime leaves | 4 leaves |
| Lemongrass (white part only) | 1 stalk |
| Chili peppers | 10 pieces |
| Starfruit | 3 pieces |
| Small tomatoes | 2 pieces |
| Banana leaves (for wrapping) | Sufficient quantity |
| Spice Paste | |
| Red shallots | 6 pieces |
| Garlic | 2 cloves |
| Roasted candlenuts | 3 pieces |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 30 g |
| Fat | Approx. 10 g |
| Carbohydrates | Approx. 20 g |
| Fiber | Approx. 2 g |
Instructions
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Prepare the Fish: Begin by washing the catfish thoroughly under cold running water. After cleaning, cut the fish into several pieces to ensure even cooking and better absorption of flavors.
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Make the Spice Paste: In a blender or mortar and pestle, combine the red shallots, garlic, and roasted candlenuts. Blend or grind until you achieve a smooth paste.
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Sauté the Spice Mixture: Heat a pan over medium heat and add a touch of oil. Once hot, add the prepared spice paste. Sauté until fragrant, about 2-3 minutes. Next, introduce the lemongrass, ginger, galangal, kaffir lime leaves, chili peppers, starfruit, and small tomatoes. Stir-fry the mixture until the vegetables are slightly wilted, releasing their aromatic juices.
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Combine with Fish: Once the vegetables have softened, gently add the catfish pieces to the pan. Turn off the heat and carefully stir the fish in the spice mixture until every piece is well-coated with the aromatic paste.
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Wrap in Banana Leaves: Take sufficient banana leaves, cut into appropriate sizes for wrapping. Place the seasoned fish in the center of each leaf and fold it securely to enclose the fish, creating a packet.
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Steam the Fish: Prepare a steamer and bring water to a boil. Place the wrapped fish packets in the steamer, cover, and steam for approximately 20 to 30 minutes, or until the fish is fully cooked and tender.
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Serve: Once cooked, carefully unwrap the packets. The aromatic steam will greet you with delightful scents. Transfer the Garang Asem Lele to a serving plate, and enjoy it warm, accompanied by steamed rice and your favorite sides.
Conclusion
Garang Asem Lele is not just a meal; it’s an experience that brings together a medley of vibrant flavors and traditional cooking techniques. The use of fresh ingredients and the gentle steaming process ensures that the fish remains tender while absorbing the rich spices. Whether for a family gathering or a special occasion, this dish is sure to impress and satisfy. Enjoy this slice of Indonesian culinary heritage!
