Ikan Lele Masak Kuah: A Flavorful Indonesian Catfish Stew
Discover the delightful flavors of Ikan Lele Masak Kuah, a savory Indonesian dish featuring catfish simmered in a rich coconut sauce. This recipe combines aromatic spices and fresh ingredients, creating a comforting meal that’s perfect for any occasion. Letโs dive into the ingredients and preparation steps that will help you create this delicious dish.
Ingredients
For the Fish:
- 500 grams catfish (Ikan Lele) (preferably two large pieces)
- Juice of 1 lime (for marinating)
- Cooking oil (for frying)
- Seasoning for marinating:
- 1 teaspoon coriander seeds (ketumbar)
- A small piece of turmeric (kunyit)
- 4 cloves garlic (bawang putih)
- Salt to taste
For the Sauce:
- 5 shallots (bawang merah)
- 3 cloves garlic (bawang putih)
- 5 bird’s eye chilies (cabe rawit) (adjust according to your spice preference)
- 1 small tomato (halved)
- 200 ml coconut milk (Kara)
- Soy sauce (Kecap ABC) (to taste)
- Brown sugar (gula merah, to taste)
Preparation Steps
Step 1: Prepare the Catfish
Begin by cleaning the catfish thoroughly under running water. Once cleaned, cut the fish into pieces according to your preference. Marinate the fish with freshly squeezed lime juice and the marinating spices, allowing it to sit for a while to absorb the flavors.
Step 2: Fry the Fish
In a frying pan, heat a generous amount of cooking oil over medium heat. Carefully add the marinated catfish pieces to the hot oil, frying until they are cooked through and have a nice crispy texture. Once done, remove the fish from the pan and set them aside to drain excess oil.
Step 3: Sautรฉ the Aromatics
Using the same pan, add a little more oil if necessary. Heat the oil and sautรฉ the sliced shallots, garlic, and bird’s eye chilies until they release a fragrant aroma. To ensure the spices are fully cooked, add a splash of water to help steam them slightly.
Step 4: Create the Sauce
Once the aromatics are fragrant, pour in the coconut milk, stirring well to combine with the sautรฉed ingredients. Gently add the fried catfish pieces into the pan, followed by the soy sauce, brown sugar, and salt. Allow the mixture to simmer, letting the flavors meld together beautifully.
Step 5: Final Adjustments
Cook until everything is well combined and the sauce has thickened to your liking. Taste and adjust the seasoning as needed, adding more salt or sugar to achieve the desired balance.
Step 6: Serve
Once cooked, serve the Ikan Lele Masak Kuah hot, ideally paired with steamed rice and a side of fresh vegetables for a complete meal that embodies the essence of Indonesian cuisine.
Enjoy the comforting flavors of this traditional dish that not only nourishes the body but also warms the heart. Happy cooking!
