Lele Bumbu Bali
Ingredients:
- 1/2 kg lele (catfish)
For the Spice Paste:
- 8 shallots
- 6 garlic cloves
- 1 tomato
- 1 cm galangal
- 2 bay leaves
- 1 kaffir lime leaf
- 4 red chilies
- 3 bird’s eye chilies
- 2 cm ginger
- 4 candlenuts
- Salt, to taste
- Chicken stock powder, to taste
- 2 tbsp sweet soy sauce
- 5 whole bird’s eye chilies
Steps:
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Preparation: Clean the lele thoroughly, making sure to remove any unwanted parts. Make several shallow cuts along the body of the lele to help the flavors penetrate the fish during cooking.
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Frying the Lele: Heat oil in a frying pan and fry the lele until it turns a golden brown color. Remove the lele from the oil and drain on paper towels to remove excess oil.
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Preparing the Spice Paste: Using a blender or mortar and pestle, blend the shallots, garlic, tomato, galangal, bay leaves, kaffir lime leaf, red chilies, bird’s eye chilies, ginger, and candlenuts into a smooth paste.
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Cooking the Spice Paste: In a separate pan, heat a little oil and sauté the spice paste until fragrant. Add salt, chicken stock powder, and sugar to taste, stirring well to combine.
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Combining the Ingredients: Add a small amount of water to the pan and bring to a boil. Once boiling, add the fried lele, ensuring it is well-coated with the spice mixture. Add the sweet soy sauce and stir to combine. Finally, add the sliced tomato and whole bird’s eye chilies to the pan.
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Final Cooking: Continue to cook the lele in the spice mixture until the fish is fully cooked and has absorbed the flavors of the spices.
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Serving: Remove the lele from the pan and transfer to a serving dish. Garnish with additional whole bird’s eye chilies and serve hot with steamed rice.
Selamat mencoba! Enjoy your Lele Bumbu Bali, a delightful Balinese-inspired dish that brings a burst of flavors to your table.
