Grilled Black Pepper Catfish (Lele Bakar Lada Hitam)
Embark on a culinary adventure with this tantalizing recipe for Grilled Black Pepper Catfish, a delightful Indonesian dish that combines the rich, savory flavors of marinated catfish with a robust black pepper sauce. Perfectly paired with a sweet and spicy sambal, this dish is sure to impress family and friends. Let’s dive into the details!
Ingredients
| Ingredient | Amount |
|---|---|
| Catfish (medium-sized) | 6 fish |
| Marinade | |
| Garlic (minced) | 3 cloves |
| Salt | 1 tablespoon |
| Water | As needed |
| Basting Sauce | |
| Black pepper sauce | 1 tablespoon |
| Sweet soy sauce | 5 tablespoons |
| Cooking oil | 5 tablespoons |
| Coarsely ground black pepper | 1 tablespoon |
| Sweet Sambal | |
| Garlic | 5 cloves |
| Shallots | 5 |
| Red chilies | 10 |
| Bird’s eye chilies | 5 |
| Tomato | 1 |
| Salt | 1/2 teaspoon |
| Granulated sugar | 1/2 teaspoon |
| Flavor enhancer | 1/2 teaspoon |
| Shrimp paste | 1/2 teaspoon |
| Small piece of palm sugar | 1 |
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Sodium | 600 mg |
Instructions
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Preparation of the Catfish: Begin by cleaning the catfish thoroughly, removing any unwanted residues. In a bowl, combine the minced garlic, salt, and enough water to create a marinade. Submerge the catfish in this mixture, ensuring they are fully coated. For optimal flavor absorption, allow the catfish to marinate for at least two hours. If additional saltiness is desired, feel free to incorporate an instant fish seasoning.
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Frying the Catfish: Heat oil in a frying pan over medium heat and fry the marinated catfish until they are cooked through, achieving a crispy texture. For those who prefer a lighter option, frying until they are half-cooked is also acceptable.
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Preparing the Basting Sauce: In a separate bowl, mix together the black pepper sauce, sweet soy sauce, cooking oil, and coarsely ground black pepper. This flavorful basting sauce will enhance the grilled catfish.
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Grilling the Catfish: Preheat a grill pan over medium heat. Place the fried catfish on the grill and brush generously with the basting sauce. Grill the fish, turning occasionally to ensure even cooking and to prevent burning, until the fish is charred and infused with the basting flavors.
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Making the Sweet Sambal: For a delightful accompaniment, prepare the sambal by frying the shallots, garlic, red chilies, bird’s eye chilies, and tomato in a little oil until soft. Once cooked, transfer the mixture to a mortar and pestle, and grind it into a coarse paste. Add salt, granulated sugar, flavor enhancer, shrimp paste, and palm sugar to the sambal, mixing well to create a balance of sweet and spicy.
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Serving: Serve the grilled black pepper catfish hot, accompanied by the sweet sambal on the side. This dish is best enjoyed with warm steamed rice, making it a perfect centerpiece for any meal.
Enjoy Your Culinary Creation!
This Grilled Black Pepper Catfish recipe showcases the beautiful harmony of flavors and textures, making it a beloved dish for gatherings and family meals alike. The spicy sambal adds a vibrant kick, elevating the overall dining experience. Enjoy this deliciously authentic Indonesian dish and share the love of cooking with your friends and family. Happy grilling!
