Pindang Ikan Lele: A Spicy and Flavorful Indonesian Catfish Dish
Pindang Ikan Lele is a traditional Indonesian dish that celebrates the bold flavors of marinated catfish with a rich blend of spices and a hint of tanginess. The dish combines fresh catfish with aromatic herbs and spices like garlic, shallots, chili peppers, and a touch of lime juice to create a deliciously spicy and savory recipe. Perfect for serving with steamed rice, this dish is sure to impress with its unique and vibrant flavors. Follow along for the step-by-step guide to making this delectable Indonesian catfish dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large catfish (Ikan Lele), cut into pieces | 1 large fish (cut to preference) |
| Garlic, minced | 5 cloves |
| Shallots, minced | 5 shallots |
| Bird’s eye chilies (Cabe Rawit) | 10 pieces |
| Red chili peppers (Cabe Merah) | 5 pieces |
| Candlenuts (Kemiri), ground | To taste |
| Ground black pepper (Merica) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Lime juice (from one lime) | 1 lime (for marinating) |
| Seasoning powder (optional) | To taste (can be skipped) |
| Cooking oil (for sautéing) | As needed |
| Water | As needed |
Preparation Steps:
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Clean the Catfish: Begin by thoroughly cleaning the catfish (Ikan Lele). Remove any scales and ensure that the fish is completely clean. After that, rub the fish pieces with lime juice and let them sit for about 5 minutes. This helps remove any fishy odor and tenderizes the flesh.
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Prepare the Spice Paste: While the fish is marinating, prepare the spice paste. In a blender or mortar, combine the minced garlic, shallots, bird’s eye chilies (Cabe Rawit), red chili peppers (Cabe Merah), candlenuts (Kemiri), and ground black pepper (Merica). Blend or pound them until a smooth paste forms.
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Sauté the Spices: Heat a little cooking oil in a pan over medium heat. Once the oil is hot, add the spice paste and sauté it until the aroma is fragrant and the spices are well-cooked. This step enhances the flavors and removes the raw taste of the spices.
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Season the Fish: Add the marinated fish to the pan and stir to coat the fish pieces evenly with the sautéed spice mixture. Season with salt and sugar according to your taste preferences. Stir well to combine the flavors.
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Add Water and Simmer: Pour enough water into the pan to partially submerge the fish. Bring the mixture to a gentle simmer and cook the fish for about 10-15 minutes, or until the fish is fully cooked and tender.
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Final Adjustments: Taste the broth and adjust seasoning as needed. You can add a little more salt, sugar, or lime juice for balance. If you like, you can also add seasoning powder to intensify the flavors, though this step is optional.
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Serve: Once the fish is cooked and the broth has thickened slightly, your Pindang Ikan Lele is ready to serve! Serve the spicy and tangy catfish with steamed white rice and enjoy this Indonesian delicacy with its rich, savory, and slightly spicy flavors.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 20g |
| Carbohydrates | 10g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 500mg |
Note: Pindang Ikan Lele is traditionally served with steamed rice, and its spicy broth pairs well with the soft, fluffy texture of the rice. You can adjust the level of spiciness by varying the amount of chilies used, and the tangy lime juice adds a refreshing contrast to the rich and bold flavors of the fish.
Enjoy this Indonesian classic and savor the delightful combination of spices, catfish, and tangy goodness in every bite!
