📝 About This Recipe
Hailing from the heart of Central Java and Yogyakarta, Mangut Lele is a soul-warming dish featuring tender catfish bathed in a rich, spicy, and smoky coconut milk gravy. This recipe captures the essence of Indonesian comfort food by balancing the deep flavors of toasted spices with the creamy sweetness of coconut milk and the zesty punch of kaffir lime. It is a rustic, flavorful specialty that transforms simple ingredients into an extraordinary culinary experience.
🥗 Ingredients
The Catfish
- 4 pieces Catfish (Lele) (cleaned and gutted, approximately 200g each)
- 1 tablespoon Lime Juice (to remove fishiness)
- 1 teaspoon Salt (for marination)
- 2 cups Cooking Oil (for deep frying the fish)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 5 pieces Red Chili Peppers (seeded for less heat if preferred)
- 3-5 pieces Bird's Eye Chilies (keep whole for a milder sauce, or grind for heat)
- 3 pieces Candlenuts (toasted)
- 2 cm Fresh Turmeric (peeled and sliced)
- 2 cm Fresh Ginger (peeled)
- 1 teaspoon Coriander Seeds (toasted)
Aromatics & Sauce
- 500 ml Coconut Milk (medium thickness)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 tablespoon Palm Sugar (shaved)
- 1 medium Tomato (cut into wedges)
- 1 tablespoon Fried Shallots (for garnish)
👨🍳 Instructions
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1
Clean the catfish thoroughly. Rub them with lime juice and 1 teaspoon of salt. Let them marinate for at least 15 minutes to remove any muddy odor.
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2
Heat the cooking oil in a large wok or deep frying pan. Fry the catfish over medium-high heat until they are golden brown and crispy on the outside. Remove and drain on paper towels.
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3
Prepare the spice paste by blending or grinding the shallots, garlic, red chilies, candlenuts, turmeric, ginger, and coriander seeds until a smooth paste forms. Add a splash of oil if needed to help the blending process.
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4
In a clean pot or wok, heat 2-3 tablespoons of oil. Sauté the spice paste over medium heat for about 5-7 minutes until the raw smell disappears and the oil starts to separate from the paste.
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5
Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves to the paste. Continue to sauté for another 2 minutes until the aromatics are fragrant.
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6
Pour in about 200ml of the coconut milk and stir well to combine with the spices. Bring to a gentle simmer.
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7
Season the sauce with palm sugar, salt, and white pepper. Taste and adjust the sweetness and saltiness according to your preference.
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8
Carefully place the fried catfish into the simmering sauce. Lower the heat to ensure the fish doesn't break apart.
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9
Pour in the remaining coconut milk and add the tomato wedges and whole bird's eye chilies. Let it simmer gently for 10-15 minutes so the fish absorbs the flavors of the gravy.
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10
Once the gravy has slightly thickened and the flavors have melded together, turn off the heat.
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11
Transfer the Mangut Lele to a serving bowl. Garnish generously with fried shallots and serve immediately while hot.
💡 Chef's Tips
For an even more authentic flavor, use 'Lele Asap' (pre-smoked catfish) instead of frying them; it adds a incredible depth of flavor. Be careful not to over-stir the fish once it is in the sauce, as catfish flesh is very delicate and can easily fall apart. If you prefer a thicker gravy, let the sauce simmer for a few extra minutes before adding the fish. Toasting the candlenuts and coriander seeds beforehand is a secret step that significantly enhances the nutty aroma of the dish. Always use fresh turmeric if possible, as it provides a more vibrant color and earthier taste than the powdered version.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fluffy white jasmine rice to soak up the rich coconut gravy. Pair with 'Lalapan' (fresh raw vegetables like cucumber, cabbage, and Thai basil) for a refreshing crunch. A side of 'Tempeh Goreng' (fried tempeh) or 'Tahu Goreng' (fried tofu) complements the texture of the dish perfectly. For an extra kick, serve with a side of 'Sambal Terasi' (shrimp paste chili sauce). A cold glass of iced Jasmine tea or 'Es Jeruk' (Indonesian orange ice) helps balance the richness and spice.