Mangut Lele: A Flavorful Catfish Dish
Mangut lele is a beloved Indonesian dish, particularly renowned for its rich flavors and aromatic spices. This traditional recipe combines catfish (lele) with a coconut milk broth and a variety of spices, resulting in a delightful culinary experience that will surely please your family. Follow the steps below to prepare this delicious dish that is perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lele (partially fried catfish) | 1 pack |
| Kara coconut milk | 1 pack |
| Spice Blend | |
| Garlic | 3 cloves |
| Shallots | 5 cloves |
| Red chili (cabe rawit) | 4 pieces |
| Curly red chili (cabe merah keriting) | 2 pieces |
| Candlenut (kemiri) | 1 piece |
| Fresh turmeric | 1 thumb-sized piece |
| Fresh ginger | 1 thumb-sized piece |
| Salt | To taste |
| Pepper | To taste |
| Coriander | To taste |
| Additional Seasoning | |
| Lemongrass (geprek) | 1 stalk |
| Bay leaves | 2 leaves |
| Kaffir lime leaves | 2 leaves |
| Galangal (geprek) | A few slices |
| Salt | To taste |
| Granulated sugar | To taste |
| Ground pepper | To taste |
| Bouillon powder | To taste |
Instructions
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Prepare the Catfish: Begin by frying the catfish until it is partially cooked or crispy, depending on your preference. This step is essential to infuse flavor into the fish and achieve a delightful texture.
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Make the Spice Paste: While the catfish is frying, prepare the spice blend by finely grinding the garlic, shallots, red chilies, curly red chilies, candlenut, turmeric, and ginger. If possible, use a mortar and pestle for a more authentic taste, as this method helps release the essential oils and fragrances of the spices.
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Sauté the Spices: In a large pot or pan, heat a little oil and sauté the ground spice paste until fragrant. This should take about 3-5 minutes; be careful not to burn it.
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Add Aromatics: Once the spices are fragrant, add the lemongrass, bay leaves, kaffir lime leaves, and galangal to the pot. Sauté for another minute to allow the flavors to meld together.
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Incorporate Water: Pour in some boiled water to create a broth, then gently place the fried catfish into the pot. Allow it to simmer for a few minutes, which will help the fish absorb the aromatic flavors of the broth.
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Add Coconut Milk: After the catfish has changed color and absorbed some flavors, it’s time to add the coconut milk. This ingredient is crucial for the dish, giving it a rich, creamy texture.
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Season the Dish: Add salt, ground pepper, bouillon powder, and granulated sugar to taste. Adjust the seasonings based on your preferences, ensuring a balanced flavor profile.
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Simmer: Continue to cook the dish, stirring gently to combine, but be careful not to let the coconut milk curdle. Simmer until the catfish is fully cooked and tender, allowing the flavors to deepen.
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Serve: Once cooked to perfection, remove the pot from heat. Serve the mangut lele hot, garnished with fresh herbs if desired, alongside steamed rice for a complete meal.
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Enjoy: Gather your loved ones around the table and enjoy this flavorful mangut lele dish that showcases the delightful tastes of Indonesian cuisine.
This recipe for mangut lele is not only a wonderful way to bring authentic flavors into your home but also an opportunity to create cherished moments with family over a delicious meal. Enjoy your culinary journey!
