Mangut Lele (Indonesian Catfish in Spiced Coconut Sauce)
Ingredients:
| Ingredient | Amount |
|---|---|
| Catfish (ikan lele) | 2 pieces |
| Scallions (daun bawang), chopped | 3 stalks |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Bay leaf (daun salam) | 1 leaf |
| Tomato, quartered | 1 medium |
| Water | 200 ml |
| Coconut milk | 50 ml |
| Salt | To taste |
| Chicken or vegetable broth powder | To taste |
| Sugar | To taste |
| Oil | As needed for frying and sautéing |
For Catfish Marinade:
| Ingredient | Amount |
|---|---|
| Garlic cloves | 1 clove |
| Turmeric root (kunyit) | 1 cm |
| Ground coriander seeds | 1 tsp |
| Salt | ½ tsp |
For Spice Paste (Bumbu Halus):
| Ingredient | Amount |
|---|---|
| Shallots | 3 cloves |
| Garlic | 1 clove |
| Bird’s eye chili (optional) | 5 pieces |
| Turmeric | 1 cm |
| Ginger | 4 cm |
| Galangal | 4 cm |
Instructions:
-
Prepare the Catfish:
- Clean the catfish thoroughly. Make small slits on the flesh to allow the marinade to penetrate deeper.
- Blend the garlic, turmeric, coriander, and salt to form a paste for the marinade.
- Rub the marinade onto the catfish, ensuring even coverage. Let it marinate for a few minutes to absorb the flavors.
-
Fry the Catfish:
- Heat enough oil in a pan. Fry the marinated catfish until it’s half-cooked or fully crisp, depending on your preference. Set the fish aside on a paper towel to drain excess oil.
-
Cook the Spice Paste:
- In the same pan, heat 2 tablespoons of oil. Sauté the blended spice paste (bumbu halus) until fragrant and golden.
- Add the bay leaf and kaffir lime leaves. Stir to combine.
-
Simmer the Sauce:
- Pour in 200 ml of water and season with salt, broth powder, and sugar to taste. Stir well.
- Add the coconut milk and stir gently to incorporate it into the sauce. Check the flavor and adjust seasoning if necessary.
-
Add the Catfish:
- Carefully place the fried catfish into the sauce. Let it simmer for a few minutes, allowing the fish to absorb the flavorful broth.
- Add the scallions and tomato quarters to the dish, stirring them in gently.
-
Serve:
- Once the catfish is well-coated and the flavors have melded, remove the dish from heat.
- Serve the Mangut Lele hot, alongside steamed rice for a hearty, comforting meal.
Mangut Lele is a delicious Indonesian dish, combining the rich flavors of spices and coconut milk with crispy catfish. Perfect for lovers of traditional Indonesian cuisine, it offers a bold and comforting taste, best enjoyed with warm rice.
