Sambal Ikan Lele

Sambal Ikan Lele is a delicious and aromatic Indonesian dish that beautifully combines the savory flavors of catfish with a rich sambal sauce. This recipe is perfect for those looking to enjoy a flavorful meal that is both satisfying and easy to prepare.

Ingredients

• 500 grams catfish (ikan lele), cleaned and cut into several pieces
• 10 red curly chilies (cabe merah keriting)
• 5 bird’s eye chilies (cabe rawit)
• 2 medium-sized tomatoes (tomat)
• 4 shallots (bawang merah)
• 3 cloves of garlic (bawang putih)
• 2 candlenuts (kemiri)
• 1 cm ginger (jahe)
• 1 cm grilled shrimp paste (terasi bakar)
• 1 small lime (jeruk sambal)
• Brown sugar (gula merah), to taste
• Salt (garam), to taste
• A handful of young basil leaves (pucuk daun kemangi), for garnish

Preparation Steps

1. Clean the Catfish: Start by thoroughly cleaning the catfish to remove any slime. For best results, rinse with a mixture of hot water and regular water to help reduce the slippery texture. Once cleaned, cut the fish into several pieces.

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2. Marinate the Fish: Coat the catfish pieces with a mixture of fried fish seasoning, adding a splash of lime juice for a refreshing zing. If you don’t have the seasoning, a simple blend of pepper and salt will suffice.

3. Cook the Chilies and Tomatoes: In a pot, boil the red chilies and tomatoes until they soften. This step makes them easier to blend into a smooth sambal later.

4. Prepare the Spice Paste: While the chilies and tomatoes are cooking, blend the shallots, garlic, candlenuts, ginger, grilled shrimp paste, and brown sugar together until you achieve a smooth paste. Once the chilies and tomatoes are ready, add them to the blender and blend until fully combined. Squeeze in the juice of the small lime for an extra layer of flavor.

5. Fry the Catfish: In a hot skillet, fry the marinated catfish until they are golden brown and crispy. Once cooked, remove from the pan and allow to drain on paper towels.

6. Sauté the Sambal: In the same pan, use a bit of the oil leftover from frying the fish to sauté the blended sambal mixture. Cook until fragrant and well-cooked, adding a pinch of salt to enhance the flavor.

7. Combine and Garnish: Add the fried catfish to the sautéed sambal and toss gently to coat the fish in the rich sauce. Finally, stir in the young basil leaves for a fresh touch.

8. Taste and Serve: Adjust the seasoning to your preference, and serve your Sambal Ikan Lele hot, garnished with extra basil if desired.

Tips for the Perfect Sambal Ikan Lele

• For a more intense flavor, allow the sambal to simmer for a few extra minutes after adding the fish.
• This dish pairs wonderfully with steamed rice and a side of fresh vegetables, creating a complete meal that’s sure to impress.

Enjoy your Sambal Ikan Lele, a dish that beautifully reflects the rich culinary heritage of Indonesia, combining simple ingredients into an extraordinary flavor experience that will leave your taste buds wanting more.