Golden Yellow Catfish with Nasu daun Ecceng Bugis
Ingredients:
- Fresh catfish, as needed
- Nasu daun Ecceng (local Indonesian green leaves, similar to curry leaves)
Spice Paste:
- 4 cloves garlic
- 5 shallots
- Freshly ground black pepper, to taste
- Lemongrass and galangal, as needed
- Turmeric
- Salt
- Seasoning powder, to taste
Instructions:
- Clean and cut the catfish into desired pieces.
- Prepare the spice paste: Blend garlic, shallots, black pepper, lemongrass, galangal, turmeric, salt, and seasoning powder until smooth.
- Heat some oil in a pan and sauté the spice paste until fragrant. Add a bit of water and turmeric.
- Add the catfish pieces into the pan. Let it absorb the flavors. Add water and Nasu daun Ecceng leaves.
- Cook until the catfish is thoroughly cooked and tender.
- Serve hot and enjoy!
This traditional Indonesian dish of Golden Yellow Catfish with Nasu daun Ecceng Bugis combines tender catfish with aromatic spices and local green leaves, creating a delightful and flavorful meal that’s perfect for sharing with family and friends.
