Grilled Catfish (Lele Bakar)
Discover the vibrant flavors of Indonesian cuisine with this delightful Grilled Catfish (Lele Bakar) recipe, which showcases the rich, tender texture of catfish perfectly complemented by aromatic spices and a tangy sambal. This dish is not only a feast for the taste buds but also a simple yet rewarding experience for any home cook looking to explore new culinary horizons.
Ingredients
| Category | Ingredient |
|---|---|
| Main Ingredient | 3 whole catfish |
| Marinade 1 | 1 tablespoon margarine |
| Oil as needed | |
| Marinade 1 Ingredients | 2 cloves garlic |
| 1 teaspoon salt | |
| 50 ml water | |
| Marinade 2 Ingredients | 2 shallots |
| 2 cloves garlic | |
| 2 candlenuts | |
| 1 teaspoon coriander | |
| 1 teaspoon salt | |
| 1 tablespoon sweet soy sauce | |
| 1 tablespoon palm sugar | |
| Sambal Kecap | 2 shallots, thinly sliced |
| 5 bird’s eye chilies (or to taste) | |
| 1 tomato, diced small | |
| Sweet soy sauce to taste |
Instructions
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Prepare the Catfish: Begin by washing the catfish thoroughly. It is recommended to keep them whole for optimal flavor and presentation.
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Marinate with First Mixture: Coat the catfish with Marinade 1, ensuring the garlic and salt are evenly distributed. Allow the fish to marinate for about 15 minutes to absorb the flavors.
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Fry the Catfish: In a pan, heat oil and fry the catfish until they are half-cooked. Once done, remove the catfish from the oil and let them drain on paper towels to remove excess oil.
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Marinate with Second Mixture: Next, rub the catfish with Marinade 2, which includes shallots, garlic, candlenuts, coriander, salt, sweet soy sauce, and palm sugar. Allow this to marinate for another 15 minutes to infuse the catfish with aromatic flavors.
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Prepare for Grilling: Just before grilling, brush the catfish with margarine for a rich flavor and to prevent sticking.
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Grill the Catfish: Heat a non-stick skillet or grill pan over medium heat. Place the marinated catfish on the grill and cook until the fish is fully cooked through and has a beautiful char.
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Prepare the Sambal Kecap: While the fish is grilling, mix the sliced shallots, chilies, diced tomato, and sweet soy sauce in a bowl to create the sambal kecap. Adjust the seasoning to your taste.
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Serve: Once grilled, serve the catfish hot with the sambal kecap on the side for a delightful contrast of flavors.
Enjoy the tender, smoky goodness of Grilled Catfish (Lele Bakar) that brings a taste of Indonesia right to your dining table, perfect for sharing with family and friends!
