Lele Kuah Santan Kemangi: A Flavorful Indonesian Catfish Dish
Introduction
Indulge in the rich and aromatic flavors of Lele Kuah Santan Kemangi, a delightful Indonesian catfish dish that combines the unique taste of catfish with creamy coconut milk and fragrant basil leaves. This recipe is not just about cooking; it’s an invitation to explore the vibrant culinary traditions of Indonesia, where each ingredient harmonizes to create a comforting and satisfying meal. Perfect for family gatherings or special occasions, this dish is sure to impress your guests and leave them asking for seconds!
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (lele), medium size | 1 kg (approximately 12 pieces) |
| Fresh basil leaves (kemangi), picked | 2 bunches |
| Onion, thinly sliced | 1 piece |
| Kaffir lime leaves | 2 leaves |
| Galangal, bruised | 1 piece (about 1-inch) |
| Cooking oil | As needed |
| Olive oil | 5 drops (optional) |
| Coconut milk (Santan Kara) | 1 packet |
| Salt | To taste |
| Sugar | To taste |
| Ground black pepper | To taste |
Spice Paste
| Ingredient | Quantity |
|---|---|
| Shallots | 10 pieces |
| Garlic | 6 cloves |
| Red chilies | 15 pieces |
| Bird’s eye chilies (cabe rawit) | 5 pieces |
| Candlenuts (kemiri) | 4 pieces |
| Coriander seeds | 1 teaspoon |
| Kencur (aromatic ginger) | A pinch |
| Turmeric | A piece (about 1-inch) |
Instructions
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Preparation of Catfish: Begin by cleaning the catfish thoroughly. Pat them dry with a paper towel to ensure they fry nicely. Heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, gently add the catfish pieces, frying them until they are half-cooked and golden on the outside. Remove the fish and set aside.
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Cooking the Aromatics: In the same pan, reduce the heat slightly and add a bit more oil if necessary. Sauté the thinly sliced onions until they become fragrant and translucent, taking care not to let them burn. Next, introduce the spice paste you prepared earlier by blending the shallots, garlic, red chilies, bird’s eye chilies, candlenuts, coriander seeds, kencur, and turmeric until smooth. Stir this mixture into the pan, allowing it to cook until the oil begins to separate, indicating that the spices are well-cooked and aromatic.
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Building the Broth: Once the spice paste is cooked, add the bruised galangal and kaffir lime leaves to the pan. Pour in enough water to create a broth, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat and add the coconut milk. Stir gently to incorporate the coconut milk without breaking it. This step is crucial for maintaining the creamy texture of the sauce.
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Seasoning the Dish: Once the broth is simmering, season it with salt, sugar, and ground black pepper according to your taste preferences. Allow the mixture to simmer for a few more minutes, letting the flavors meld together beautifully.
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Cooking the Catfish: Gently add the previously fried catfish back into the pan, ensuring each piece is submerged in the aromatic broth. Let the fish cook for an additional 10-15 minutes on low heat, allowing the catfish to absorb the flavors of the broth.
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Final Touches: In the last few minutes of cooking, add the fresh basil leaves and stir them gently into the broth. This will infuse the dish with a fresh, herbaceous aroma. Taste and adjust the seasoning as necessary.
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Serving: Once everything is cooked to perfection, your Lele Kuah Santan Kemangi is ready to be served! Transfer the dish to a large serving bowl, and garnish with additional basil leaves for a vibrant presentation. Serve hot with steamed rice for a complete meal.
Nutritional Information
The nutritional content may vary based on specific ingredients and portion sizes. Below is an approximate breakdown per serving (assuming six servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 400 mg |
Conclusion
Lele Kuah Santan Kemangi embodies the spirit of Indonesian cuisine, with its blend of aromatic herbs and spices that create a truly delectable experience. As you embark on this culinary journey, remember that cooking is not just about the food itself, but also about the joy of sharing it with loved ones. Enjoy this delicious dish, and happy cooking!
