Mangut Lele Asam Pedas: Spicy Catfish Stew Recipe
Mangut lele asam pedas, a traditional Indonesian dish, is a delightful culinary creation that combines the rich flavors of catfish with a spicy and tangy sauce. This recipe will guide you through the steps to prepare this mouthwatering dish, perfect for family gatherings or special occasions. Let’s embark on a flavorful journey!
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Small catfish (lele) | 1/2 kg |
| Cooking oil | As needed for frying and sautéing |
| Water | 2 cups |
| Kara coconut milk | 1 pack |
Spices for Frying Catfish
| Ingredient | Quantity |
|---|---|
| Garlic | 3 cloves |
| Coriander | 1/2 teaspoon |
| Fresh turmeric | 1 small piece |
| Salt | To taste |
Ground Spices
| Ingredient | Quantity |
|---|---|
| Shallots | 8 pieces |
| Garlic | 6 cloves |
| Bird’s eye chili | 15 pieces |
| Red chili (kriting) | 5 pieces |
| Ginger | 1 small piece |
| Fresh turmeric | 1 small piece |
| Candlenuts (kemiri) | 2 pieces |
| Whole pepper | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Granulated sugar | 1 teaspoon |
Additional Flavoring Ingredients
| Ingredient | Quantity |
|---|---|
| Galangal (lengkuas), crushed | 1 thumb-sized piece |
| Kaffir lime leaves | 2 leaves |
| Bay leaves | 2 leaves |
| Lemongrass (serai), crushed | 1 stalk |
| Flavor enhancer (Royco) | To taste |
| Lime, sliced | 1 piece |
| Fresh basil (kemangi) | A handful |
Instructions
Step 1: Prepare the Catfish
Begin by cleaning the small catfish thoroughly under running water. This is crucial for removing any impurities. Once cleaned, set aside.
Step 2: Marinate the Catfish
In a mortar and pestle or a blender, combine the garlic, coriander, turmeric, and salt to create a marinade. Rub this mixture generously over the catfish, ensuring every piece is well-coated. Allow it to marinate for a few minutes to let the flavors meld.
Step 3: Fry the Catfish
In a frying pan, heat the oil over medium heat. Once hot, gently fry the marinated catfish until they are half-cooked and golden brown. Do not fully cook them at this stage, as they will finish cooking in the sauce. Remove from the pan and set aside.
Step 4: Prepare the Ground Spices
While the catfish is frying, prepare the ground spices. In a mortar and pestle or blender, combine the shallots, garlic, bird’s eye chilies, red chilies, ginger, fresh turmeric, and candlenuts. Blend or grind until a smooth paste is formed.
Step 5: Sauté the Ground Spices
In the same pan used for frying the catfish, add 2 tablespoons of oil if needed. Reduce the heat to low and add the ground spice mixture. Sauté until the mixture is fragrant, and the leaves (kaffir lime and bay) have wilted, releasing their aroma.
Step 6: Combine Catfish and Sauce
Once the spices are sautéed, add the fried catfish back into the pan. Gently stir to coat the fish in the spice mixture. Add 2 cups of water to the pan and let it simmer until it reaches a gentle boil, allowing the spices to infuse into the catfish.
Step 7: Add Flavor Enhancers
When the mixture starts boiling, add the flavor enhancer (Royco) and lime slices. Then, pour in the Kara coconut milk, stirring well to combine. Let the stew simmer until it reaches a rolling boil once again.
Step 8: Final Touches
After boiling, add the fresh basil leaves and taste the stew. Adjust seasoning if necessary, adding more salt or sugar according to your preference. Once satisfied with the flavor, remove from heat.
Step 9: Serve and Enjoy
Your Mangut Lele Asam Pedas is now ready to be served! Plate the stew and accompany it with steamed rice for a delightful meal. Gather your loved ones and enjoy this spicy catfish stew together. Happy cooking!
With its vibrant flavors and aromatic spices, this Mangut Lele Asam Pedas is sure to become a favorite in your household. Enjoy every bite of this culinary treasure, and feel free to experiment with the spice levels according to your taste!
