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!
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