Sizzling Catfish with Basil Sambal: An Indonesian Delight

Lele Sambal Kemangi: A Delicious Indonesian Delight

Ingredients

• 5 Lele (Catfish)
• Daun Kemangi (Basil Leaves)
• 2 Shallots
• 2 Garlic Cloves
• 2 Large Red Chilies
• 3 Small Chilies
• 1 Tomato
• 1 tsp Terasi (Shrimp Paste)
• 1 tsp Royco (Seasoning Powder)
• Salt to taste

Instructions

1. Prepare the Catfish: Begin by cleaning the lele thoroughly to remove any impurities, then fry them until golden brown and cooked through. This gives the fish a delightful crispiness that pairs beautifully with the sambal.

2. Make the Sambal: While the fish is frying, prepare the sambal by grinding all the ingredients—except for the daun kemangi—in a mortar and pestle. This traditional method allows for a richer flavor compared to using a blender.

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3. Wash the Basil: Rinse the daun kemangi under running water to ensure they are clean and fresh, as these aromatic leaves are essential for balancing the dish’s flavors.

4. Assemble the Dish: In a mortar, place the sambal mixture alongside the fried lele. Arrange the daun kemangi on the side, allowing its vibrant green color to add visual appeal and freshness to the presentation.

5. Serve: Your Lele Sambal Kemangi is now ready to be served! Enjoy this dish with steamed rice for a complete and satisfying meal that beautifully showcases the harmony of flavors.

This delightful recipe brings together the savory taste of fried catfish with the aromatic kick of sambal, making it a beloved choice in Indonesian cuisine. Perfect for sharing with family and friends, it embodies the spirit of home-cooked love!