Mangut Lele Asam Pedas: A Delicious Spicy Catfish Dish
Mangut Lele Asam Pedas is a vibrant and flavorful dish that beautifully combines the rich taste of catfish with aromatic spices and creamy coconut milk, making it a delightful addition to any meal. This recipe will guide you through the steps to create this mouthwatering dish that is sure to impress your family and friends.
Ingredients
For the Catfish
- 500 grams small catfish (lele)
- Oil for frying and sautéing
- 2 cups water
- 1 package coconut milk (Kara)
Seasoning for Fried Catfish
- 3 cloves garlic
- 1/2 teaspoon coriander seeds
- A thumb-sized piece of turmeric
- Salt to taste
Ground Spice Mix
- 8 shallots
- 6 cloves garlic
- 15 bird’s eye chilies
- 5 red curly chilies
- A thumb-sized piece of ginger
- A thumb-sized piece of turmeric
- 2 candlenuts
- 1/2 teaspoon whole black pepper (not powdered)
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
Additional Ingredients
- 1 thumb-sized piece of smashed galangal
- 2 kaffir lime leaves
- 2 bay leaves
- 1 stalk of lemongrass, smashed
- Seasoning (like Royco)
- 1 slice of lime
Instructions
Step 1: Prepare the Catfish
Begin by cleaning the catfish thoroughly under running water. This step is crucial to ensure a fresh taste.
Step 2: Marinate the Catfish
In a mortar and pestle (or blender), grind together the garlic, coriander, turmeric, and salt to create a marinade. Rub this mixture over the cleaned catfish, ensuring each piece is well coated. Allow it to marinate for a few minutes to enhance the flavors.
Step 3: Fry the Catfish
Heat oil in a pan over medium heat. Once hot, carefully add the marinated catfish and fry until they are half-cooked. This method ensures the catfish remains tender and juicy.
Step 4: Prepare the Ground Spice Mix
While the catfish is frying, prepare the ground spice mix. Blend or grind the shallots, garlic, bird’s eye chilies, red curly chilies, ginger, turmeric, and candlenuts until you achieve a smooth paste.
Step 5: Sauté the Spices
In a separate pan, heat about 2 tablespoons of oil over low heat. Add the ground spice mix and sauté until the leaves soften and the aroma fills the kitchen. This step is essential for bringing out the flavors of the spices.
Step 6: Combine Ingredients
Once the spices are fragrant and cooked, add the fried catfish into the pan. Stir gently to ensure the fish is evenly coated with the spices.
Step 7: Add Water and Simmer
Pour in 2 cups of water and bring the mixture to a boil. This will help the spices infuse into the catfish. Allow it to simmer until the broth thickens and the flavors meld together.
Step 8: Final Seasoning
When the mixture is boiling, add the seasoning (like Royco) and squeeze in the lime juice for a refreshing touch.
Step 9: Incorporate Coconut Milk
Next, pour in the coconut milk and stir well to combine. Allow the mixture to come to a gentle boil again, ensuring the coconut milk integrates fully with the spices.
Step 10: Add Finishing Touches
Once the mixture is bubbling, toss in a handful of fresh basil leaves (kemangi) and adjust the seasoning to your taste. If everything tastes just right, your dish is ready to be served!
Step 11: Serve
Gently lift the Mangut Lele Asam Pedas from the pan and serve it hot to your loved ones. This dish pairs wonderfully with steamed rice and a side of vegetables, making for a wholesome meal.
Enjoy cooking and sharing this delicious recipe with your family! Happy cooking! 😘
