Ikan Lele Masak Kuah (Catfish in Coconut Sauce)
Experience the delightful flavors of Indonesian cuisine with this recipe for Ikan Lele Masak Kuah, a savory dish featuring catfish simmered in a rich coconut sauce. The combination of spices and fresh ingredients creates a comforting and aromatic dish that pairs beautifully with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (ikan lele) | 1/2 kg (about 2 large) |
| Lime juice (jeruk nipis) | To taste |
| Cooking oil | For frying |
| Marinade spices | To taste |
| Coriander (ketumbar) | 1 tsp |
| Fresh turmeric (kunyit) | A small piece |
| Garlic (bawang putih) | 4 cloves |
| Salt (garam) | To taste |
| Sliced spices | |
| Red onion (bawang merah) | 5 cloves |
| Chili (cabe rawit) | 5 (or to taste) |
| Small tomato | 1/2 |
| Coconut milk (santan kelapa) | 1 pack (Kara) |
| Soy sauce (kecap ABC) | To taste |
| Brown sugar (gula merah) | To taste |
Instructions
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Preparation of Catfish: Begin by cleaning the catfish thoroughly under running water. Cut the fish into portions according to your preference. Squeeze fresh lime juice over the fish and sprinkle with the marinade spices to enhance its flavor. Set aside for a few minutes to allow the fish to absorb the seasoning.
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Frying the Fish: In a large skillet or frying pan, heat enough cooking oil over medium heat. Once the oil is hot, carefully add the marinated catfish pieces and fry until they are golden brown and cooked through. This usually takes about 5-7 minutes per side. Once done, remove the fish from the skillet and set aside on a paper towel to drain excess oil.
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Sautéing the Spices: In the same skillet, add a little more oil if necessary, then add the sliced red onions and the chopped chili. Sauté until the onions become translucent and fragrant. Add the minced garlic, coriander, and turmeric, stirring to combine. Cook for an additional minute until the spices release their aroma.
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Simmering in Coconut Milk: Pour in the coconut milk and stir to blend it with the sautéed spices. Bring the mixture to a gentle simmer, allowing the flavors to meld.
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Combining Ingredients: Carefully place the fried catfish back into the skillet. Add the chopped tomato, soy sauce, and brown sugar. Stir gently to coat the fish with the sauce, and season with salt to taste.
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Final Cooking: Allow the dish to simmer on low heat for about 5-10 minutes, ensuring that the catfish absorbs the rich flavors of the sauce. Adjust seasoning if necessary.
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Serving: Once everything is cooked through and flavors are well combined, remove the dish from heat. Serve the Ikan Lele Masak Kuah hot, accompanied by steamed rice and your choice of side dishes for a delightful meal.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 350 |
| Protein | 30 g |
| Carbohydrates | 15 g |
| Fat | 20 g |
| Fiber | 2 g |
Enjoy this comforting dish that brings the essence of Indonesian flavors to your table! Whether you’re cooking for a special occasion or a cozy family meal, Ikan Lele Masak Kuah is sure to impress.
