Lele Penyet with Sambal Bawang Jeruk Nipis

Lele penyet is a beloved Indonesian dish featuring fried catfish topped with a zesty sambal made from garlic, chilies, and lime. This vibrant dish is perfect for those who enjoy a flavorful kick in their meals. Follow this detailed recipe to create a delightful dining experience that brings together crispy fish and aromatic sambal.

Ingredients

• For the Fried Catfish:

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  • 1/2 kg large catfish (lele), cleaned and prepared
  • 6 cloves garlic, peeled
  • 12 bird’s eye chilies (cabai setan), or adjust to taste
  • 1 tablespoon coriander seeds (ketumbar)
  • 4 cm fresh turmeric (kunyit), peeled
  • Fresh lime slices (irisan jeruk nipis), to taste
  • Salt and flavoring (penyedap rasa), to taste
  • Cooking oil, for frying

• For the Sambal:

  • 12 bird’s eye chilies (cabai), fried until cooked
  • 3 cloves garlic, fried until golden
  • Additional salt and flavoring, to taste
  • Squeeze of fresh lime juice, to taste

Preparation Steps

1. Prepare the Catfish:
   Begin by thoroughly washing the catfish under cold water to remove any impurities. After cleaning, pat dry and make shallow slashes on the surface of the fish to allow the marinade to penetrate.

2. Make the Marinade:
   In a mortar and pestle or blender, combine 1 tablespoon of coriander seeds, 3 cloves of garlic, 4 cm of fresh turmeric, and 1 tablespoon of fresh lime juice. Add salt and your preferred flavoring. Grind the mixture until it forms a smooth paste.

3. Marinate the Catfish:
   Add a splash of water to the spice paste, creating a thin marinade. Place the catfish into the mixture, ensuring it is well coated. Allow the fish to marinate for about 10 minutes to absorb the flavors.

4. Fry the Catfish:
   In a large frying pan, heat enough oil over medium heat. Once the oil is hot, carefully place the marinated catfish into the pan. Fry the fish until it is golden brown and crispy, which should take about 10-15 minutes. Once cooked, remove the fish from the oil and drain on paper towels to remove excess oil.

5. Prepare the Sambal:
   In the same oil, fry the 12 bird’s eye chilies and 3 cloves of garlic until they are cooked through and fragrant. Once fried, transfer them to a mortar and pestle or blender. Add salt and flavoring to taste, and grind until you achieve a coarse consistency.

6. Combine Sambal and Catfish:
   Add a squeeze of fresh lime juice to the sambal and mix well. Now, take the fried catfish and gently press it into the sambal, using the back of a spoon or your fingers to blend the flavors without completely breaking the fish apart.

7. Serve:
   Present your lele penyet while still warm, garnished with extra lime slices on the side. This dish pairs wonderfully with steamed rice and fresh vegetables, offering a delightful balance of flavors and textures.

Tips for Enjoying Lele Penyet

• For added freshness, consider serving with a side of cucumber slices or a simple salad.
• Adjust the spice levels by adding more or fewer chilies according to your preference.
• The sambal can be made ahead of time and stored in the refrigerator for a few days, making it convenient for quick meals.

Lele penyet is more than just a meal; it’s an experience filled with the warmth of Indonesian flavors. Enjoy every bite and share this culinary gem with family and friends!