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
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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.
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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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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.
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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.
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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!