Asem Asem Lele (Sour Catfish Soup)
A delightful Indonesian dish, Asem Asem Lele offers a unique balance of flavors that showcases the rich essence of catfish simmered in a tangy broth. Perfect for a comforting meal, this recipe is both simple and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele) | 1/2 kg |
| Garlic (Bawang Putih) | 4 cloves |
| Shallots (Bawang Merah) | 4 cloves |
| Coconut Milk (Santan) | To taste |
| Chilies (Cabe) | To taste |
| Tamarind Water (Air Asam Jawa) | To taste |
| Tomato | 1, sliced |
| Water | As needed |
Instructions
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Prepare the Catfish: Cut the catfish into desired pieces, preferably using larger fish for better texture. Lightly fry the pieces until they are half-cooked and set aside.
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Sauté Aromatics: Finely chop the garlic, shallots, and chilies. Heat a pan and sauté these ingredients until fragrant, releasing their delicious aromas into the oil.
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Create the Broth: Add water to the sautéed mixture, allowing it to come to a gentle boil over low heat. This will help infuse the flavors into the broth.
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Incorporate Coconut Milk: Gradually stir in the coconut milk, ensuring to mix gently to prevent it from separating.
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Combine the Catfish: Carefully add the fried catfish into the broth. Cover the pan for a few moments, allowing the fish to absorb the rich flavors of the broth.
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Finish with Flavor: Add the tamarind water and sliced tomatoes, giving it a quick stir to combine everything.
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Serve and Enjoy: Your Asem Asem Lele is ready to be served! This dish pairs wonderfully with steamed rice for a complete meal.
Dive into this vibrant and flavorful dish, perfect for any occasion!
