Ikan Lele Bumbu Kuning (Catfish in Yellow Spiced Sauce)
Ikan Lele Bumbu Kuning is a flavorful and aromatic Indonesian dish featuring tender fried catfish coated in a rich yellow spiced sauce made with fresh herbs and spices. The combination of turmeric, garlic, shallots, and the creamy touch of coconut milk makes this dish a true delight. Serve it with steamed rice for a satisfying meal.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Catfish (ikan lele) | 4 whole pieces |
For the Spice Paste (Bumbu Halus):
| Spice/Ingredient | Quantity |
|---|---|
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 4 cloves |
| Tomatoes (tomat) | 2 medium-sized |
| Fresh turmeric (kunyit) | 2 cm piece |
| Candlenuts (kemiri) | 2 pieces, toasted |
| Ground coriander (ketumbar) | 1/2 tsp |
For the Smashed Spices (Bumbu Geprek):
| Spice/Ingredient | Quantity |
|---|---|
| Lemongrass (sereh) | 1 stalk |
| Fresh ginger (jahe) | 1 small piece |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Red bird’s eye chilies (cabai rawit merah) | 3 pieces |
| Curly red chilies (cabai merah keriting) | 2 pieces |
| Instant coconut milk (Kara) | 65 ml |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Palm sugar (gula) | To taste |
| Salt (garam) | To taste |
| Water (air) | As needed |
| Cooking oil (minyak goreng) | For frying |
Instructions
| Step | Description |
|---|---|
| 1. Prepare the Catfish | Clean the catfish thoroughly, then rub it with salt and let it rest for 15 minutes to enhance the flavor. After the resting period, fry the catfish in hot oil until they are golden and crispy. Set aside. |
| 2. Make the Spice Paste | Blend the shallots, garlic, tomatoes, turmeric, candlenuts, and ground coriander into a smooth spice paste. Set this aside for later use. |
| 3. Saute the Spice Paste | In a large pan or wok, heat a little oil over medium heat. Add the blended spice paste and sauté until fragrant and the oil starts to separate. |
| 4. Add the Aromatics | Add the lemongrass, kaffir lime leaves, and the smashed red chilies (both the bird’s eye and curly chilies). Stir well to combine with the spice paste. |
| 5. Simmer the Sauce | Add water to the pan and allow it to simmer until the sauce thickens slightly. At this point, add the fried catfish to the pan, gently stirring to coat the fish with the sauce. |
| 6. Add Coconut Milk & Season | Pour in the instant coconut milk (Kara), and season with palm sugar and salt to taste. Stir gently to mix. Continue cooking until the sauce is absorbed and slightly reduced, and the catfish is well-coated with the sauce. |
| 7. Final Adjustments | Taste and adjust seasoning, adding more salt or sugar if needed. If the sauce is too thick, you can add a little more water to loosen it. |
| 8. Serve | Serve the Ikan Lele Bumbu Kuning warm, accompanied by steamed rice. Enjoy this rich and flavorful dish with a side of your favorite vegetables or sambal. |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 400 kcal |
| Protein | 35g |
| Carbohydrates | 10g |
| Fat | 25g |
| Fiber | 2g |
| Sodium | 550mg |
This dish is perfect for those who enjoy bold, rich flavors with a touch of sweetness and spice, making it a standout at any dining table. Enjoy!
