Mangut Lele (Spicy Catfish in Coconut Milk)
Introduction
Mangut Lele is a traditional Indonesian dish that features fried catfish simmered in a rich, aromatic coconut milk sauce, making it a delightful and hearty meal. The unique combination of spices and the creaminess of coconut milk create a wonderful balance of flavors that pairs beautifully with steamed rice. This recipe is perfect for those who love to explore bold flavors and indulge in the vibrant culinary heritage of Indonesia.
Ingredients
| Category | Ingredients |
|---|---|
| Main Ingredients | 3 pieces of catfish (lele lumpur) |
| Juice of 1 lime | |
| Salt, to taste | |
| Oil, for frying | |
| Spice Paste | 3 shallots |
| 2 cloves of garlic | |
| 10 red bird’s eye chilies (rawit merah) | |
| 1 large red chili pepper | |
| 1 piece of ginger (about 1 inch) | |
| 1 piece of turmeric (about 1 inch) | |
| 1 piece of galangal (about 1 inch) | |
| 1 candle nut (kemiri) | |
| Coriander, to taste | |
| Pepper, to taste | |
| Sugar, to taste | |
| Salt, to taste | |
| Additional Seasoning | 400 ml coconut milk (santan) |
| 3 kaffir lime leaves (daun jeruk), ribs removed | |
| 1 stalk of green onion (daun bawang), sliced lengthwise | |
| 1 bunch of basil leaves (optional, can be omitted) |
Nutritional Information (per serving, estimated)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 15 g |
| Fats | 20 g |
| Fiber | 2 g |
Instructions
-
Prepare the Catfish:
- Clean the catfish thoroughly, then marinate with lime juice and a pinch of salt. Allow it to sit for about 15-20 minutes.
- Heat oil in a frying pan over medium heat and fry the marinated catfish until golden brown and cooked through. Remove from the pan and set aside.
-
Make the Spice Paste:
- In a blender or mortar and pestle, combine the shallots, garlic, red bird’s eye chilies, large red chili, ginger, turmeric, galangal, and candle nut. Blend or pound until you achieve a smooth paste.
-
Cook the Spices:
- In the same pan used for frying the fish, add a little more oil if necessary, and sauté the spice paste over medium heat until fragrant, about 3-5 minutes.
-
Add Coconut Milk:
- Add the kaffir lime leaves to the sautéed spices, stirring to combine. Slowly pour in the coconut milk, stirring continuously to prevent it from separating.
-
Season the Sauce:
- Add the sugar, salt, and sliced green onions to the mixture. Taste and adjust seasoning as needed.
-
Combine with Catfish:
- Gently place the fried catfish into the sauce, ensuring the fish is well coated. Simmer for about 5-7 minutes to allow the flavors to meld, checking the seasoning one last time.
-
Serve:
- Serve the Mangut Lele hot with steamed rice, garnished with extra green onions or fresh basil if desired. Enjoy this vibrant dish as part of a hearty meal that celebrates the flavors of Indonesia.
Conclusion
Mangut Lele is not just a meal; it’s an experience that transports you to the heart of Indonesian cuisine. The fusion of spicy, savory, and creamy elements makes it a fantastic dish to enjoy with family and friends. This recipe can be easily adapted to include your favorite herbs and spices, ensuring that every bite is a celebration of flavor. Embrace the culinary adventure and savor the delightful taste of Mangut Lele!
