Mangut Lele: A Delicious Indonesian Catfish Delight

Ingredients

• For the Catfish:

  • 500 grams catfish (lele), cleaned and cut into pieces
  • Juice of 2 limes
  • Salt, to taste

• For the Spice Paste:

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  • 6 shallots
  • 4 cloves garlic
  • 1 candlenut (kemiri)
  • Coriander seeds, to taste
  • Kencur (aromatic ginger), to taste
  • 12 bird’s eye chilies (adjust to your spice preference)
  • 5 large red chilies

• For the Soup:

  • 1/4 coconut milk
  • 2 bay leaves (daun salam)
  • 3 kaffir lime leaves (daun jeruk)
  • 1 stalk lemongrass (serai), bruised
  • 2 cm ginger, bruised
  • 3 cm galangal (lengkuas), bruised
  • 6 red chilies, sliced diagonally
  • 4 green chilies, sliced diagonally
  • Salt, to taste
  • Sugar, to taste
  • A splash of water, if needed

Instructions

1. Marinate the Catfish:
   Start by thoroughly cleaning the catfish pieces. In a mixing bowl, combine the cleaned catfish with lime juice, crushed coriander seeds, and salt. Mix well to ensure the fish is evenly coated. Let it marinate for about 10 minutes to absorb the flavors.

2. Fry the Catfish:
   Heat oil in a frying pan over medium heat. Once hot, gently place the marinated catfish into the pan and fry until golden brown and cooked through. Remove from the pan and set aside.

3. Prepare the Spice Paste:
   In the same pan, add a bit more oil if necessary and add the spice paste made from shallots, garlic, candlenut, coriander, kencur, bird’s eye chilies, and large red chilies. Sauté the mixture until fragrant and golden.

4. Add Aromatics:
   Once the spice paste is fragrant, add the bruised ginger, galangal, kaffir lime leaves, bay leaves, and lemongrass. Stir everything together, allowing the aromatics to release their flavors into the oil.

5. Incorporate Chilies:
   Next, add the sliced green and red chilies to the pan. Sauté for another minute, letting the chilies mingle with the spices.

6. Make the Sauce:
   Pour in the coconut milk and a splash of water, stirring to combine. Allow the mixture to come to a gentle simmer. Taste and adjust the seasoning with salt and sugar as needed.

7. Combine and Cook:
   Once the sauce is bubbling, carefully add the fried catfish back into the pan. Gently stir to coat the fish in the rich coconut sauce, ensuring it cooks through and absorbs the flavors. Allow it to simmer until the sauce thickens slightly and the fish is well infused with the spices.

8. Serve:
   Once the Mangut Lele is ready and the flavors have melded beautifully, remove from heat. Serve hot with steamed rice or your favorite side dishes.

Enjoy!

Your Mangut Lele is now ready to be enjoyed! This fragrant, spicy catfish dish showcases the vibrant flavors of Indonesian cuisine and is sure to delight everyone at your table. Happy cooking!