Mangut Lele: A Delicious Indonesian Catfish Stew

Ingredients:

• For the Catfish:

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  • 2 whole catfish (Ikan Lele)
  • 1 package (65ml) Kara coconut milk
  • A handful of basil leaves (daun kemangi)
  • 250 ml water
  • 5 orange bird’s eye chilies (cabe rawit orange)
  • Cooking oil (for sautéing)
  • Salt, seasoning, and sugar to taste

• For the Sautéing Spices:

  • 2 bay leaves (daun salam)
  • 2 kaffir lime leaves (daun jeruk)
  • 1 stalk lemongrass (bruised)
  • 1 piece of galangal (bruised)

• For the Spice Paste:

  • 6 shallots (bawang merah)
  • 3 garlic cloves (bawang putih)
  • 1/2 tomato
  • 1 piece of kencur (aromatic ginger)
  • 1 piece of turmeric (kunyit)
  • 1 piece of ginger (jahe)
  • 2 candlenuts (kemiri)
  • 4 curly red chilies (cabe merah keriting)

• For Marinating the Catfish:

  • 1 tablespoon salt
  • 1 teaspoon coriander
  • Fresh lime juice (to taste)

Instructions:

1. Prepare the Catfish: Begin by thoroughly cleaning the catfish. Coat the fish with the marinade ingredients—salt, coriander, and a splash of lime juice. Let it sit for about 15 minutes to absorb the flavors.

2. Fry the Catfish: After marinating, heat some oil in a frying pan and fry the catfish until golden brown and cooked through. Once done, set the fried fish aside on a plate.

3. Sauté the Spice Paste: In a separate pan, heat a little oil and sauté the ground spice paste along with the sautéing spices (bay leaves, kaffir lime leaves, lemongrass, and galangal) until fragrant and fully cooked.

4. Add Water and Chilies: Pour in the water and add the whole bird’s eye chilies. Bring the mixture to a boil, allowing the flavors to meld.

5. Season the Broth: Add salt, seasoning, and sugar to taste, adjusting according to your preference. Let the broth simmer and develop its flavors.

6. Incorporate Coconut Milk: Once the broth reaches a gentle boil, pour in the Kara coconut milk. Stir well to combine, creating a rich and creamy base.

7. Add the Fried Catfish: Gently add the fried catfish back into the pot. Allow it to simmer for about 10 minutes, ensuring the fish absorbs the savory broth.

8. Finish with Basil: Just before serving, add the fresh basil leaves to the pot and cook for a few moments until they wilt and release their aromatic essence.

9. Serve and Enjoy: Once the flavors are perfectly balanced and the fish is infused with the broth, remove the pot from the heat. Serve the Mangut Lele hot, ideally with steamed rice, allowing you to savor the delightful combination of spicy, creamy, and aromatic flavors.

This traditional dish showcases the rich culinary heritage of Indonesia, making it a fantastic addition to any home-cooked meal. Enjoy the vibrant flavors and the warm embrace of this comforting catfish stew!