Sweet and Savory Salted Catfish
Indulge in the rich flavors of this traditional Indonesian dish, featuring salted catfish in a sweet and savory sauce. This recipe transforms simple ingredients into a delightful culinary experience that balances saltiness with sweetness, making it a perfect addition to any meal. Here’s how to create this mouthwatering dish:
Ingredients:
- 1 piece of salted catfish (about 200-250 grams)
- 2 cloves garlic, finely chopped
- 1 small shallot, thinly sliced
- 1 thumb-sized piece of ginger, sliced
- 1 thumb-sized piece of galangal, sliced
- 1 slice nutmeg
- 2 tablespoons brown sugar
- 2 tablespoons sweet soy sauce
- Seasoning to taste (such as salt or additional soy sauce)
- Water, as needed
- Cooking oil
Instructions:
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Prepare the Salted Catfish:
- Begin by soaking the salted catfish in water for about 20 minutes. This step helps to reduce the saltiness of the fish. After soaking, cut the catfish into bite-sized cubes and set aside.
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Sauté the Aromatics:
- Heat a generous amount of cooking oil in a pan over medium heat. Add the finely chopped garlic, sliced shallot, nutmeg, ginger, and galangal. Sauté until the mixture becomes fragrant and the shallots turn translucent.
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Cook the Catfish:
- Add the cubed salted catfish to the pan. Stir well to combine with the aromatics. Pour in a small amount of water to help create a sauce and continue to stir occasionally.
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Add Sweet and Savory Flavors:
- Stir in the brown sugar, sweet soy sauce, and seasoning to taste. Mix thoroughly, allowing the flavors to meld together. Cook until the sauce thickens and coats the catfish pieces, adjusting the seasoning as needed.
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Serve:
- Once the sauce has reduced to your desired consistency, remove the pan from the heat. Serve the sweet and savory salted catfish hot, ideally with steamed rice or as part of a larger meal.
Enjoy this flavorful dish that perfectly balances the salty and sweet, making it a delicious addition to any table.
