Ingredients
- 1 kg catfish (lele)
- 50 grams roasted peanuts
- 10 shallots
- 6 cloves garlic
- 1 piece ginger (about 1-inch)
- 1/2 piece kencur (aromatic ginger)
- 1 piece turmeric (about 1-inch)
- 1/2 piece galangal (lengkuas)
- 3 kaffir lime leaves
- 10 small starfruit (belimbing sayur, or substitute with tomatoes)
- 10 small bird’s eye chilies (adjust to taste)
- 2 large red chilies
- 5 candlenuts
- 1 sheet banana leaf
- Salt to taste
Instructions
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Prepare the Nuts and Spice Paste:
- Begin by frying the peanuts and candlenuts in a pan until they are golden brown and aromatic. Once done, set them aside to cool.
- Thinly slice the starfruit (or tomatoes if using) and set aside.
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Make the Spice Paste:
- In a blender or mortar and pestle, grind the garlic, shallots, bird’s eye chilies, red chilies, ginger, galangal, kencur, turmeric, and kaffir lime leaves into a smooth paste. Add the fried peanuts and candlenuts to the mixture and continue blending until well combined.
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Combine and Season:
- Stir in salt to taste and mix in the sliced starfruit (or tomatoes) into the spice paste. Ensure everything is evenly distributed.
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Prepare the Catfish:
- Clean the catfish thoroughly, and you can either leave it whole or cut it into portions, as desired. Coat the catfish with the prepared spice paste, making sure it is well covered.
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Wrap and Steam:
- Prepare a banana leaf by briefly heating it until pliable. Wrap the spiced catfish in the banana leaf, securing it tightly.
- Steam the wrapped catfish over boiling water for approximately 30 minutes, or until the fish is cooked through and tender.
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Serve:
- Carefully unwrap the banana leaf to reveal the aromatic, flavorful Bothok Lele. Serve hot and enjoy this delightful Indonesian dish!
Bothok Lele Bumbu Rujak offers a rich and fragrant taste experience, combining the spiciness of chilies with the unique flavors of traditional Indonesian spices. Perfect for a hearty meal with family and friends, this dish showcases the best of Indonesian culinary heritage.