Spicy Lemongrass Catfish in Coconut Milk

Spicy Lemongrass Catfish in Coconut Milk

Ingredients:

• 1 kg medium-sized catfish (approximately 12 pieces)
• 2 bunches of lemon basil (kemangi), leaves picked
• 1 large onion, thinly sliced
• 2 kaffir lime leaves
• 1 piece of galangal (about 2 inches), smashed
• 5 drops of olive oil (optional)
• 1 pack of Kara coconut milk (200 ml)
• Salt, sugar, and ground pepper to taste

For the Spice Paste:

• 10 shallots
• 6 cloves of garlic
• 15 red chilies
• 5 bird’s eye chilies (adjust according to heat preference)
• 4 candlenuts
• 1 teaspoon coriander seeds
• A small piece of kencur (aromatic ginger, optional)
• A small piece of turmeric (about 1 inch)

Instructions:

1. Prepare the Catfish: Heat oil in a pan over medium heat. Fry the catfish pieces until they are half-cooked, then remove and set aside.

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2. Cook the Aromatics: In the same pan, add a little more oil if needed. Sauté the sliced onion until fragrant and translucent. Add the spice paste and smashed galangal. Cook until the spice paste is well-cooked and aromatic.

3. Simmer the Sauce: Pour in enough water to cover the mixture. Bring it to a boil. Once boiling, add the Kara coconut milk, stirring gently to prevent the coconut milk from curdling.

4. Season the Sauce: Add salt, sugar, and ground pepper to taste. If using, add the olive oil at this stage. Adjust the seasoning to your preference.

5. Combine and Cook: Once the sauce is well-seasoned and boiling, add the partially cooked catfish pieces. Allow them to simmer until the fish is fully cooked and the flavors are absorbed.

6. Finish the Dish: Add the lemon basil leaves and kaffir lime leaves. Stir gently and let it cook for a few more minutes until the herbs are wilted and fragrant.

7. Serve: Your Spicy Lemongrass Catfish in Coconut Milk is ready to serve! Enjoy this flavorful dish with steamed rice.

Happy cooking and enjoy your delicious meal! 😄