Lele Bumbu Bali: A Spicy Balinese Catfish Delight
Indulge in the exotic flavors of Indonesia with this delightful Lele Bumbu Bali recipe, featuring succulent catfish infused with a medley of aromatic spices. This dish is not only easy to prepare but also offers a vibrant taste of Balinese cuisine that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 1/2 kg |
| Spice Paste | |
| Red Shallots (Bawang Merah) | 8 pieces |
| Garlic (Bawang Putih) | 6 cloves |
| Tomato | 1 piece |
| Galangal (Lengkuas) | 1 cm |
| Bay Leaves (Daun Salam) | 2 leaves |
| Kaffir Lime Leaf (Daun Jeruk) | 1 leaf |
| Red Chilies (Cabe Merah) | 4 pieces |
| Bird’s Eye Chilies (Cabe Rawit) | 3 pieces |
| Ginger (Jahe) | 2 cm |
| Candlenuts (Kemiri) | 4 pieces |
| Salt | To taste |
| Sugar (Motto) | To taste |
| Powdered Broth (Kaldu Bubuk) | To taste |
| Sweet Soy Sauce (Kecap Manis) | 2 tablespoons |
| Whole Bird’s Eye Chilies | 5 pieces |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 25g |
| Carbohydrates | 5g |
| Fats | 10g |
| Fiber | 2g |
| Sodium | 500mg |
Instructions
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Prepare the Catfish: Start by washing the catfish thoroughly to remove any impurities. Once cleaned, make shallow slits on both sides of the fish to allow the flavors to penetrate deeper.
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Fry the Catfish: Heat oil in a frying pan over medium heat. Once hot, carefully add the catfish to the pan. Fry the fish until it turns a beautiful golden-brown color, ensuring it’s cooked through. Once done, remove from the pan and let it drain on paper towels to remove excess oil.
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Prepare the Spice Paste: In a blender or food processor, combine the red shallots, garlic, tomato, galangal, bay leaves, kaffir lime leaf, red chilies, bird’s eye chilies, ginger, and candlenuts. Blend until a smooth paste forms, adding a little water if necessary.
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Sauté the Spice Paste: In the same pan used to fry the fish, add the spice paste. Sauté over medium heat until fragrant and the oil begins to separate from the paste.
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Season the Paste: Add salt, sugar, and powdered broth to the sautéed spices, stirring well to combine. Allow the mixture to simmer for a couple of minutes.
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Combine with Catfish: Carefully add the fried catfish to the pan with the spice paste, gently mixing to coat the fish evenly. Pour in the sweet soy sauce and stir well.
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Finish the Dish: Add sliced tomatoes and whole bird’s eye chilies into the mixture, cooking for an additional 5-7 minutes until the fish is fully infused with the spices and the tomatoes have softened.
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Serve: Once everything is well combined and the fish is cooked through, remove from heat and transfer the Lele Bumbu Bali to a serving dish. It is now ready to be enjoyed with steamed rice and your favorite sides.
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Enjoy Your Meal: Dive into this luscious, spicy catfish dish that brings a taste of Bali right to your table. Bon appétit!
Final Notes
This Lele Bumbu Bali recipe captures the essence of Indonesian flavors, making it a fantastic choice for gatherings or a special family dinner. Feel free to adjust the spice levels to suit your taste, and savor the delightful aromas and tastes of this traditional Balinese dish. Happy cooking!
