Balado Lele: A Spicy Indonesian Catfish Delight
Balado Lele is a delightful Indonesian dish featuring catfish, marinated in a tangy blend of spices and herbs, then fried to a perfect crisp. This recipe combines a burst of flavors from fresh chilies, aromatic herbs, and zesty lime, making it a captivating addition to any meal. Serve this dish with steamed rice for a complete dining experience that brings the vibrant essence of Indonesian cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 1 kg |
| Lime | 2, juiced |
| Red chili peppers | 10 (cabe keriting) |
| Bird’s eye chilies | 5 (cabe rawit) |
| Shallots | 8 cloves |
| Garlic | 8 cloves |
| Ginger | 1 cm |
| Lemongrass | 1 stalk |
| Kaffir lime leaves | 4 leaves |
| Cooking oil | To taste |
| Powdered broth | 1 tsp |
| Salt | 1 tsp |
| Granulated sugar | 1 tsp |
| Water | As needed |
Nutritional Information (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 400 |
| Protein | 25 g |
| Fat | 30 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Instructions
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Prepare the Catfish: Clean the catfish thoroughly and cut it into two pieces (head and tail) or keep it whole, depending on your preference. Set aside.
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Marinade the Fish: In a mixing bowl, combine the crushed garlic and salt. Add the lime juice and a small amount of water, stirring until well mixed to create a marinade. Submerge the catfish in this mixture and allow it to marinate for about 10 minutes, letting the flavors infuse.
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Make the Spice Paste: While the fish is marinating, blend the red chili peppers, bird’s eye chilies, shallots, 4 cloves of garlic, and ginger into a smooth paste. This will be the spice mix that enhances the dish’s flavor.
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Fry the Catfish: In a large frying pan, heat enough cooking oil over medium heat to fry the catfish until golden and crispy. Once the oil is hot, carefully add the catfish pieces and fry until they are cooked through and have a delightful crispy texture. Once done, remove the fish from the oil and let them drain on paper towels.
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Cook the Spice Paste: In a separate pan, heat about 3 tablespoons of oil over medium heat. Add the blended spice paste along with the lemongrass and kaffir lime leaves. Sauté until the mixture is fragrant and the oil begins to separate from the spices.
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Season the Dish: Add sugar, powdered broth, and salt to the sautéed spice mixture, stirring until evenly distributed and fragrant.
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Combine: Gently add the fried catfish to the pan with the spice mixture. Stir well to ensure the fish is fully coated with the delicious spices. Cook together for about 4 minutes, allowing the flavors to meld.
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Serve: Remove the dish from heat and transfer it to a serving platter. Enjoy Balado Lele hot, ideally with a side of steamed rice and a fresh salad for a truly satisfying meal.
Tips and Variations
- Adjust the Spice Level: If you prefer a milder flavor, reduce the number of chilies used, or opt for sweet chili sauce instead.
- Vegetable Pairings: Serve with sautéed or steamed vegetables to add more nutrients and color to your plate.
- Alternative Proteins: You can substitute catfish with other firm white fish varieties if preferred.
This Balado Lele recipe beautifully captures the vibrant flavors of Indonesian cuisine, perfect for gatherings or a delightful family dinner. The preparation steps allow for an engaging cooking experience, bringing the heart of Indonesian culture into your kitchen. Enjoy the rich, aromatic flavors that make this dish truly irresistible!
