Ikan Lele Bakar Sambal Kelapa Pedas (grilled Catfish In Spicy Coconut Sauce)
Ikan Lele Bakar Sambal Kelapa Pedas is a traditional Sundanese dish featuring grilled catfish smothered in a spicy coconut sauce. This flavorful and aromatic dish is a popular choice for special occasions and gatherings.
Ingredients
- 4 catfish fillets
- 1 cup grated coconut
- 5 shallots
- 3 cloves garlic
- 5 red chilies
- 2 tomatoes
- 1 lemongrass stalk
- 2 kaffir lime leaves
- 1 turmeric leaf
- 1 teaspoon tamarind paste
- 1 teaspoon sugar
- Salt to taste
- Banana leaves for wrapping (optional)
Instructions
- Grind shallots, garlic, and red chilies into a paste.
- Heat a pan and toast the grated coconut until golden brown. Set aside.
- Heat a little oil in a pan and sauté the ground spices until fragrant.
- Add the lemongrass, kaffir lime leaves, turmeric leaf, and tamarind paste. Stir well.
- Pour in the coconut milk and stir until the sauce thickens.
- Add the grilled catfish fillets to the sauce and simmer for a few minutes.
- Adjust the seasoning with sugar and salt.
- Serve the grilled catfish with the spicy coconut sauce and steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Grill or stovetop grill pan Blender or mortar and pestle Pan or skillet
Tools
Knife Cutting board Measuring spoons Grater
Serving suggestions
Serving suggestions: Serve the Ikan Lele Bakar Sambal Kelapa Pedas with steamed rice and a side of fresh vegetables.
Tips & tricks
Tips: For a smokier flavor, grill the catfish fillets on a charcoal grill before adding them to the spicy coconut sauce.
Cost
$15