Spicy Catfish with Basil (Lele Masak Kemangi Pedas)
Ingredients:
| Ingredients | Quantity |
|---|---|
| Catfish (Lele), cleaned | 1 kg |
| Red chilies | 5 pcs |
| Bird’s eye chilies (cabe rawit) | 10 pcs |
| Shallots | 5 cloves |
| Garlic | 6 cloves |
| Ginger | 1 thumb-sized piece |
| Turmeric | 1 thumb-sized piece |
| Fresh basil (kemangi) leaves | 1 bunch |
| Tomatoes, chopped | 2 pcs |
| Sugar | To taste |
| Salt | To taste |
| Water | As needed |
Instructions:
| Step | Instructions |
|---|---|
| 1 | Clean the catfish thoroughly and remove the heads. Fry the fish until golden and cooked through. Set aside. |
| 2 | Fry the shallots, garlic, red chilies, bird’s eye chilies, ginger, and turmeric together until fragrant. Then, blend the fried ingredients to form a smooth spice paste. |
| 3 | Sauté the blended spice paste in a little oil until aromatic. Add the chopped tomatoes and season with sugar and salt to taste. |
| 4 | Add a small amount of water to the pan, then add the fried catfish and fresh basil leaves. Stir gently to combine and cook for a few minutes until the basil wilts. |
| 5 | Serve the spicy catfish with basil hot, paired with warm rice for a satisfying meal. |
This vibrant and flavorful dish combines crispy fried catfish with a fragrant blend of chilies, garlic, and aromatic basil. Perfect for spice lovers and those seeking a bold Indonesian meal, it’s best enjoyed with a side of steamed rice.
