Spicy Black Pepper Grilled Catfish with Sweet Chili Sambal

Black Pepper Grilled Catfish (Lele Bakar Lada Hitam)

Ingredients

For the Catfish:

• 6 medium-sized catfish
• Marinade:
  • 3 cloves garlic, minced
  • 1 tablespoon salt
  • Water, as needed to cover the fish
• Grilling Glaze:
  • 1 tablespoon black pepper sauce (Saori brand recommended)
  • 5 tablespoons sweet soy sauce
  • 5 tablespoons cooking oil
  • 1 tablespoon coarsely ground black pepper

For the Sweet Chili Sambal:

• 5 cloves garlic
• 5 shallots
• 10 red chilies
• 5 bird’s eye chilies
• 1 tomato
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon seasoning powder
• 1/2 teaspoon shrimp paste
• 1 small piece of palm sugar

Instructions

1. Prepare the Catfish:

   • Clean the catfish thoroughly. In a large bowl, combine minced garlic, salt, and enough water to submerge the fish. Place the catfish in the bowl and ensure they are well-covered by the marinade. If you prefer a saltier flavor, you can add instant fish seasoning to the marinade. Allow the fish to marinate for at least 2 hours, so the flavors are well absorbed.

2. Fry the Catfish:

   • Heat oil in a frying pan over medium heat. Fry the catfish until cooked through; they should be crispy on the outside. If you prefer a lighter, less crispy texture, you can fry them until they are only half-cooked.

3. Grill the Catfish:

   • Combine all the grilling glaze ingredients in a bowl: black pepper sauce, sweet soy sauce, cooking oil, and coarsely ground black pepper. Preheat a grill pan or outdoor grill.
   • Place the fried catfish on the grill pan. Brush the glaze generously over the fish. Grill the catfish, turning occasionally, and continue to brush with the glaze until the fish is cooked through and has a nice char. Ensure the fish is cooked evenly and avoid burning.

4. Make the Sweet Chili Sambal:

   • In a skillet, heat some oil and fry garlic, shallots, red chilies, bird’s eye chilies, and tomato until they are soft and fragrant.
   • Transfer the mixture to a mortar and pestle or blender and grind into a paste.
   • Add salt, sugar, seasoning powder, shrimp paste, and palm sugar to the paste. Mix well to combine all flavors.

5. Serve:

   • Serve the grilled catfish hot with a generous amount of sweet chili sambal on the side. Enjoy the delicious combination of spicy and sweet sambal with the smoky, savory grilled catfish. Pair with warm steamed rice for a complete meal.

Bon appétit!