Mangut Lele: Indonesian Catfish in Coconut Sauce
Mangut Lele is a delectable Indonesian dish featuring catfish cooked in a rich and aromatic coconut sauce, enhanced with a variety of spices and fresh herbs. This traditional recipe not only celebrates the flavors of Southeast Asia but also embodies the essence of home-cooked comfort. With a harmonious blend of spices and a hint of heat from chili, Mangut Lele is sure to be a favorite at your dining table.
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 whole | Catfish (Lele) |
| 1 package | Kara coconut milk |
| To taste | Bird’s eye chili (Cabe rawit) |
| 3-4 leaves | Salam leaves (Daun salam) |
| 3-4 leaves | Kaffir lime leaves (Daun jeruk) |
| 1 stalk | Lemongrass (Sereh), bruised |
| 1 | Tomato, seeds removed |
| Ground Spices: | |
| 4 cloves | Garlic (Bawang putih) |
| 5 pieces | Shallots (Bawang merah) |
| 5 pieces | Bird’s eye chili (Cabe rawit) |
| 5 pieces | Red chili (Cabe merah) |
| A small piece | Turmeric (Kunyit), fresh or powder |
| A small piece | Ginger (Jahe) |
| 1 tsp | Coriander (Ketumbar) |
| 3-4 pieces | Candlenuts (Kemiri) |
| 1-2 tbsp | Brown sugar (Gula merah), shaved |
| To taste | Salt (Garam) |
Instructions
-
Prepare the Catfish: Start by cleaning the catfish thoroughly. Rub the fish with salt, coriander, and turmeric for seasoning. Next, fry the seasoned catfish in hot oil until it is golden brown and cooked through. Once done, remove from the heat and set aside on a paper towel to absorb excess oil.
-
-
Sauté the Spices: In a large skillet or saucepan, heat a splash of oil over medium heat. Add the ground spices (garlic, shallots, bird’s eye chili, red chili, turmeric, ginger, coriander, and candlenuts) and sauté until the mixture is fragrant and the onions are translucent.
-
Add Aromatics: To the sautéed spice mixture, add the salam leaves, kaffir lime leaves, bruised lemongrass, chopped tomato, and shaved brown sugar. Stir everything together, allowing the flavors to meld beautifully for a few minutes.
-
Combine Ingredients: Gently place the fried catfish into the skillet, ensuring the fish is coated with the aromatic mixture. Then, add the bird’s eye chili and enough water to cover the fish halfway. Allow the mixture to simmer gently.
-
Incorporate Coconut Milk: As the catfish nears completion, slowly stir in the Kara coconut milk. Mix gently to avoid curdling the coconut milk, letting the dish simmer for an additional 5-10 minutes. The sauce should become creamy and rich while the flavors meld together.
-
Serve: Once the dish is fully cooked and aromatic, it is ready to be served. Plate the Mangut Lele with steamed rice, and enjoy the delightful fusion of flavors.
Mangut Lele is more than just a meal; it’s an experience that brings warmth and joy to any gathering. Its rich taste and vibrant colors will surely impress your family and friends, making it a cherished addition to your culinary repertoire. Happy cooking! 💞
