Penyet Ikan Lele (Indonesian Fried Catfish with Spicy Sambal)
A beloved dish from Indonesia, Penyet Ikan Lele brings together crispy fried catfish with a tantalizingly spicy sambal, giving a perfect blend of texture and flavor. Here’s how you can make this dish at home and enjoy a bit of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele) | 8 whole fish, cleaned |
| Garlic cloves | 4 cloves |
| Bird’s eye chilies (cabe rawit) | As desired |
| Curly red chilies (cabe keriting) | As desired |
| Ground coriander | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Seasoning powder (optional) | To taste |
| Fresh basil leaves (kemangi) | Small handful |
| Lime | 1 small, juiced |
Steps
-
Prepare the Fish: Start by thoroughly cleaning the catfish, especially the insides, then rinse well. Drizzle lime juice over the fish and let it sit briefly to remove any fishy smell. Rinse and pat the fish dry with paper towels. Set aside.
-
Marinate the Fish: In a mortar, grind together 1 garlic clove, coriander, and a pinch of salt until it forms a rough paste. Rub this mixture over the fish, coating each piece well. Allow it to marinate for a few minutes for the flavors to infuse.
-
Fry the Fish: Heat oil in a frying pan over medium heat. Once hot, fry the catfish until fully cooked and crispy, as desired. For an extra crispy texture, fry until golden and crunchy. Set the fried fish on paper towels to drain excess oil.
-
Prepare the Sambal (Spicy Chili Paste):
- In the same pan, briefly fry the remaining garlic cloves until fragrant but not overly brown. Remove and set aside.
- Add the bird’s eye chilies and curly red chilies to the pan and fry until they’re half-cooked, giving them a slight blister but keeping their color vibrant. Remove and set aside.
-
Make the Sambal Paste: Using a mortar and pestle, grind the fried chilies and garlic together until smooth. Add salt, sugar, and seasoning powder to taste. Mix until well-combined.
-
Finish the Sambal with Hot Oil: With the sambal in the mortar, pour a little hot oil from the pan over it. This step helps release the aroma and flavors of the sambal. Mix thoroughly.
-
Serve: Arrange the fried catfish on a serving plate and spoon the spicy sambal paste over each piece, pressing it gently into the fish to “penyet” (flatten and coat). Garnish with fresh basil leaves for a fresh aromatic touch.
Enjoy your Penyet Ikan Lele while it’s warm with steamed rice and extra sambal on the side!
