Lele Santan (Spicy Catfish in Coconut Milk)
Ingredients:
- 3 whole catfish (lele)
- 2 cloves of garlic
- 4 shallots
- 7 bird’s eye chilies (cabe rawit)
- 1 red chili (cabe merah)
- 2 candlenuts (kemiri)
- 1 green tomato
- 2 bay leaves (daun salam)
- A small piece of galangal (laos)
- Salt to taste
- Sugar to taste
- Ground pepper to taste
- Cooking oil
- 1 packet of Kara coconut milk (santan)
Instructions:
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Prepare the Catfish: Begin by frying the catfish in oil without seasoning them, allowing the natural flavors to shine through.
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Make the Spice Paste: In a blender or mortar, combine the garlic, shallots, bird’s eye chilies, and candlenuts. Blend or pound until you achieve a smooth paste.
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Sauté the Spices: Heat a splash of oil in a pan over medium heat and sauté the spice paste until fragrant. Add the chopped green tomato, bay leaves, and bruised galangal, stirring to combine.
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Add Water: Pour in a bowl of water to create a flavorful broth.
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Incorporate Coconut Milk: Add the packet of Kara coconut milk to the pan, stirring well to combine with the spices and water.
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Season: Don’t forget to season with salt, sugar, and ground pepper, adjusting to taste for a well-balanced flavor.
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Simmer the Catfish: Gently place the fried catfish into the sauce. Allow it to simmer until the fish absorbs the flavors and the liquid reduces slightly.
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Taste Test: Check the seasoning and adjust if necessary, ensuring every element is perfectly seasoned.
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Serve: Your Lele Santan is now ready to be enjoyed! Serve it hot alongside steamed rice and crispy crackers for a delightful meal that is sure to please.
Enjoy!
This comforting dish is rich, aromatic, and bursting with flavor, perfect for a cozy dinner.
