Lele Kemangi (Fried Catfish with Basil)
Ingredients:
- 1/2 kg catfish (cut into pieces)
- 10 red chilies
- 10 small chilies (to taste)
- 6 shallots
- 2 cloves garlic
- 3 candlenuts
- 2 pieces of kencur (a type of aromatic root)
- 1 tomato
- 1 stalk lemongrass
- 1 lime leaf
- 100 grams basil (to taste)
Instructions:
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Fry the Catfish: Heat oil in a pan and fry the catfish pieces until golden and crispy. Set aside and let them drain on paper towels.
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Prepare the Spice Paste: While the fish is cooking, grind all the spices (red chilies, small chilies, shallots, garlic, candlenuts, and kencur) into a smooth paste. You can use a mortar and pestle or a food processor for this task.
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Cook the Spice Paste: In the same pan used for frying the fish, add a bit more oil if needed and sauté the spice paste until fragrant and the oil starts to separate from the mixture.
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Add Aromatics: Add the cleaned basil leaves, lime leaf, and lemongrass to the pan. Stir well to combine.
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Season the Mixture: Season with sugar and salt to taste. Continue cooking until the spices are well cooked and the flavors meld together.
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Combine and Serve: Gently fold the fried catfish into the spice mixture, making sure the fish is well-coated. Cook for an additional few minutes to ensure the flavors are absorbed.
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Serve: Serve the Lele Kemangi hot with steamed rice and a side of fresh vegetables. Enjoy this aromatic and flavorful dish with your loved ones!
Bon Appétit!
