Title: Fried Catfish in Spicy Coconut Sauce (Mangut Lele Goreng)
Experience the flavors of a traditional Indonesian dish with this delicious fried catfish in a fragrant coconut sauce. Mangut Lele Goreng is a hearty and flavorful dish that combines the richness of fried catfish with a savory, spicy coconut sauce. Perfectly spiced and served with a side of rice, this recipe is sure to be a hit at any meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Catfish (Lele), cleaned | 1/2 kg (500 g) |
| Tomato, chopped | 1 medium |
| Kaffir lime leaves (Daun Jeruk) | 3 leaves |
| Bay leaves (Daun Salam) | 3 leaves |
| Lemongrass, bruised | 1 stalk |
| Kara coconut milk (Santan Kara) | 65 ml |
| For the Spice Paste (Bumbu Halus): | |
| Red shallots (Bawang Merah) | 5 cloves |
| Garlic (Bawang Putih) | 3 cloves |
| Candlenuts (Kemiri) | 2 nuts |
| Large red chili (Cabai Merah Besar) | 5 peppers |
| Bird’s eye chili (Cabai Rawit) | 2 peppers |
| Ginger (Jahe) | 1 small piece |
| Turmeric (Kunyit) | 1 small piece |
| Salt (Garam) | To taste |
| Sugar (Gula) | To taste |
| Flavor enhancer (Penyedap Rasa) | To taste |
Instructions
-
Prepare the Catfish:
- Season the catfish with salt and flavor enhancer (optional). Let it marinate for about 15-20 minutes to allow the flavors to meld.
-
Fry the Catfish:
- Heat oil in a pan and fry the marinated catfish until it is golden and crispy on both sides. Set aside on paper towels to drain any excess oil.
-
Make the Spice Paste:
- In a blender or mortar, grind together the red shallots, garlic, candlenuts, red chili, bird’s eye chili, ginger, and turmeric until you have a smooth paste.
-
Sauté the Spice Paste:
- In the same pan, add a bit more oil if necessary, and sauté the spice paste until fragrant. Stir in the bruised lemongrass, kaffir lime leaves, and bay leaves. Cook until the spices are well-blended and aromatic.
-
Create the Coconut Sauce:
- Add water according to your desired consistency for the sauce. Season the sauce with salt, sugar, and flavor enhancer to taste. Stir in the Kara coconut milk and bring the sauce to a gentle simmer.
-
Add the Final Ingredients:
- Once the sauce is simmering, add the chopped tomato and fried catfish to the pan. Stir gently to coat the catfish with the sauce. Allow everything to cook together for another 5-7 minutes, so the flavors meld.
-
Serve:
- Serve the fried catfish in spicy coconut sauce with a side of steamed rice. Garnish with fresh herbs or additional lime leaves if desired.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 28 g |
| Carbohydrates | 5 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sodium | 800 mg |
Notes:
- Catfish Substitute: If catfish is unavailable, any firm white fish can be used.
- Spiciness Level: Adjust the amount of red and bird’s eye chili to suit your taste preference.
- Coconut Milk: You can use fresh coconut milk instead of the Kara brand if available for a fresher taste.
Mangut Lele Goreng brings the rich, traditional flavors of Indonesia right to your table, with the balance of spices, sweetness, and creaminess from the coconut milk. Enjoy this comforting dish as a hearty lunch or dinner, and impress your guests with a taste of Indonesian cuisine!
