Lele Penyet with Sambal Bawang Jeruk Nipis
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 kg | Large catfish (lele) |
| 6 cloves | Garlic (kating) |
| 12 | Bird’s eye chilies (cabai setan) |
| 1 tbsp | Coriander (ketumbar) |
| 4 cm | Turmeric (kunyit) |
| To taste | Lime juice (from jeruk nipis) |
| To taste | Salt and flavor enhancer |
| To taste | Cooking oil |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly and pat dry. Make several shallow cuts along the body for better flavor absorption.
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Make the Marinade: In a mortar, grind together 1 tablespoon of coriander, 3 cloves of garlic, and 4 cm of turmeric. Add 1 tablespoon of lime juice, along with salt and flavor enhancer to taste.
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Marinate the Fish: Pour enough water into the ground spices to create a marinade. Coat the catfish thoroughly in the marinade and let it sit for 10 minutes to absorb the flavors.
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Fry the Catfish: Heat oil in a pan over medium heat. Fry the marinated catfish until golden brown and crispy. Remove and drain on paper towels.
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Prepare the Sambal: In the same oil, fry the 12 chilies and 3 cloves of garlic until cooked, then drain. Grind these with salt and flavor enhancer to create a sambal.
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Combine with Catfish: Squeeze a bit of lime juice into the sambal, then mash the skins gently (do not grind completely). Add the fried catfish and mix thoroughly, gently pressing the fish into the sambal.
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Serve: Enjoy your Lele Penyet warm, perfect as a flavorful dish with steamed rice.
Nutritional Information
Note: Nutritional values will vary based on portion size and specific ingredients used.
This delightful dish blends the richness of catfish with the zest of sambal, making it an ultimate treat for spice lovers!
