Sambal Ikan Lele
Sambal Ikan Lele is a flavorful dish that combines the rich taste of fried catfish with a spicy and aromatic sambal. This recipe is perfect for a delightful meal that showcases traditional flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (ikan lele) | 500 grams, cleaned and cut |
| Red curly chili peppers | 10 pieces |
| Bird’s eye chili peppers | 5 pieces |
| Medium-sized tomatoes | 2 pieces |
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 3 cloves |
| Candlenuts (kemiri) | 2 pieces |
| Ginger (jahe) | 1 cm |
| Grilled shrimp paste (terasi) | 1 cm |
| Small sambal lime (jeruk sambal) | 1 piece |
| Brown sugar (gula merah) | To taste |
| Salt | To taste |
| A few basil leaves (pucuk daun kemangi) | A handful |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly. To reduce the sliminess, rinse with a mixture of warm water and regular water. Cut into several pieces.
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Season the Fish: Coat the catfish with a marinade made from the frying spices, adding a squeeze of lime juice (or alternatively, use pepper and salt).
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Boil the Vegetables: Cook the red chilies and tomatoes in boiling water until softened, making them easier to blend.
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Blend the Spices: While waiting for the vegetables, blend the shallots, garlic, candlenuts, ginger, grilled shrimp paste, and brown sugar until smooth. Add the boiled chilies and tomatoes to the mixture and blend until combined. Stir in the sliced sambal lime.
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Fry the Catfish: Fry the catfish pieces in hot oil until golden and crispy. Drain on paper towels.
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Cook the Sambal: In a pan, sauté the blended sambal mixture until fragrant and cooked through, preferably using oil leftover from frying the catfish. Season with a bit of salt.
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Combine and Serve: Add the fried catfish and basil leaves to the sambal, mixing gently. Taste and adjust the seasoning if needed. Serve hot with steamed rice for an ultimate culinary experience.
Enjoy your Sambal Ikan Lele, a dish that perfectly blends spiciness with the deliciousness of fried fish!
