Lele Kuah Kuning: A Flavorful Catfish in Yellow Broth
Introduction
Lele Kuah Kuning, or yellow broth catfish, is a traditional Indonesian dish that perfectly combines the rich flavors of catfish with aromatic spices. This recipe features catfish simmered in a fragrant broth infused with spices, tomatoes, and green onions. It’s a delightful dish that can be served alongside rice for a comforting meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Ikan Lele) | 2 whole fish |
| Shallots (Bawang Merah) | 2 cloves |
| Garlic (Bawang Putih) | 2 cloves |
| Candlenuts (Kemiri) | 2-3 nuts |
| Tomato | 1/2, chopped |
| Green onions (Daun Bawang) | 2 stalks, chopped |
| Fried onions (Bawang Goreng) | For garnish |
| Cooking oil | For frying |
| Water | 1 glass (approximately 250 ml) |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 300 |
| Protein | 25g |
| Carbohydrates | 15g |
| Fat | 15g |
| Sodium | Varies with salt |
Instructions
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Prepare the Catfish: Begin by cleaning the catfish thoroughly under running water. Once cleaned, rub the fish with salt to season it well. This not only enhances the flavor but also helps to remove any fishy odor. After seasoning, set the fish aside.
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Make the Spice Paste: In a mortar and pestle, or a food processor, combine the shallots, garlic, and candlenuts. Blend these ingredients until they form a smooth paste. This aromatic spice blend will be the foundation of the broth, providing depth and flavor.
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Sauté the Spices: In a frying pan or wok, heat a generous amount of cooking oil over medium heat. Once the oil is hot, add the spice paste and sauté it until it becomes fragrant and slightly golden, taking care not to burn it. This step is crucial as it releases the essential oils from the spices, creating a rich base for the dish.
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Simmer the Broth: After the spices are sautéed, add the water to the pan, bringing it to a gentle boil. Season the broth with additional salt to taste, allowing the flavors to meld together beautifully. Once the broth is boiling, carefully introduce the fried catfish into the pan.
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Final Touches: Let the catfish simmer in the broth for about 10 minutes, allowing it to absorb the wonderful flavors. Afterward, add the chopped tomatoes and green onions to the pan. Cook for an additional 2-3 minutes until the tomatoes soften and the green onions are vibrant.
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Serve: Once everything is cooked and the flavors are harmonious, turn off the heat. Transfer the Lele Kuah Kuning to a serving dish, garnishing it generously with fried onions for added crunch and flavor.
Conclusion
Lele Kuah Kuning is a delightful representation of Indonesian cuisine, showcasing the harmony of simple ingredients transformed into a flavorful dish. Serve this delicious catfish in yellow broth alongside steamed rice, and enjoy a comforting meal that’s sure to impress family and friends alike.
