Mangut Lele: A Spicy Catfish Delight
Discover the rich and aromatic flavors of Mangut Lele, a traditional Indonesian dish that highlights the tender, juicy catfish, perfectly infused with a medley of spices. This recipe combines the smokiness of fried catfish with a savory coconut broth, creating a hearty meal that is sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 6 pieces |
| Cooking oil | 1 liter |
| Spice Paste for Catfish | |
| Garlic | 3 cloves |
| Salt | 1 tablespoon |
| Ginger | 2 cm |
| Spice Paste for Mangut | |
| Shallots | 6 pieces |
| Garlic | 2 cloves |
| Salt | 1 teaspoon |
| Additional Spices | |
| Ginger (crushed) | 1 cm |
| Kencur (aromatic ginger, crushed) | 0.5 cm |
| Lemongrass (cut and crushed) | 1 stalk |
| Red chili peppers | 4 pieces |
| Bird’s eye chili (cabe setan) | 3 pieces |
| Palm sugar | 1 tablespoon (to taste) |
| Oyster sauce | 1 teaspoon |
| Coconut milk (fresh or instant) | 1/2 sachet |
| Water | 500 ml |
Instructions
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Prepare the Catfish: Start by cleaning the catfish thoroughly under running water. Once clean, marinate the fish with the spice paste for catfish, which consists of the minced garlic, salt, and ginger. Allow it to rest for about 10 minutes to absorb the flavors.
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Fry the Catfish: In a large skillet, heat the cooking oil over low heat. Gently fry the marinated catfish until they are golden brown, being careful not to overcook them, as you want the fish to remain tender and juicy. Remove from the skillet and set aside.
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Prepare the Spice Base: In the same skillet, add the spice paste for mangut, which includes the shallots, garlic, and salt. Sauté over medium heat until fragrant. Next, incorporate the additional spices: crushed ginger, kencur, lemongrass, and both types of chili. Stir well and cook until the spices release their aromatic scents.
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Create the Broth: Once the spices are fragrant, pour in the water and bring it to a boil. After the water reaches a rolling boil, gradually add the coconut milk, stirring gently to combine. Taste the broth and adjust the flavor by adding palm sugar, salt, and oyster sauce as needed.
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Combine and Simmer: Carefully add the fried catfish back into the skillet, ensuring they are submerged in the broth. Allow the dish to simmer for about 5-10 minutes, allowing the flavors to meld together beautifully.
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Serve: Once cooked, turn off the heat and serve your Mangut Lele warm, ideally accompanied by steamed rice and a side of vegetables. Enjoy the depth of flavors and the delightful spice of this traditional dish!
Nutritional Information (per serving, approximate values):
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Cooking Tips:
- For an added depth of flavor, consider smoking the catfish before frying.
- Adjust the level of spiciness according to your preference by increasing or decreasing the number of chili peppers used.
- This dish can be made ahead of time and reheated, as the flavors will continue to develop and deepen.
Mangut Lele is a testament to the vibrant flavors of Indonesian cuisine, showcasing how simple ingredients can come together to create a dish full of love and tradition. Enjoy this delightful recipe and share it with those you cherish!
