Entree: Indonesia – Central Java – Mangut Lele (Smoked catfish simmered in a spicy roasted-chili and coconut-milk broth typical of Central Java)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 2 smoked catfish (lele), cleaned, approx. 10–12 oz (300–350 g) each
- 3 tbsp (45 ml) vegetable oil for frying and sautéing
- 6 shallots, peeled (use as part of the spice paste), approx. 5 oz (150 g)
- 5 cloves garlic, peeled (for the paste), approx. 1.5 oz (45 g)
- 6 large red chilies (or 3 large red chilies + 6 bird's-eye chilies for heat), seeded if desired, approx. 6 oz (170 g)
- 3 candlenuts or macadamia nuts, approx. 0.5 oz (15 g)
- 1 inch (2 g) fresh kencur (lesser galangal) or 1 tsp (2 g) ground kencur if available, finely chopped
- 1 tsp (5 g) roasted shrimp paste (terasi), toasted briefly
- 1 stalk lemongrass, bruised
- 2 Indonesian bay leaves (daun salam) or 2 bay leaves, optional
- 1 1/2 cups (360 ml) thick coconut milk
- 1 cup (240 ml) water or light stock
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp tamarind pulp soaked and strained)
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) lime juice (or kaffir lime to finish)
- Freshly sliced red chili and chopped cilantro or scallions for garnish (optional)

Instructions

1. If the catfish are not already smoked, pat them dry and shallow-fry in 1–2 tbsp (15–30 ml) vegetable oil until golden and cooked through; drain and set aside. If smoked, you may briefly sear in oil to warm and crisp the skin.
2. Roast the red chilies briefly over a gas flame or under a broiler until blistered and charred, then peel if desired. Let cool.
3. In a mortar and pestle or food processor, grind the shallots, garlic, roasted chilies, candlenuts, kencur, and roasted shrimp paste into a coarse paste, adding a splash of water if needed to blend.
4. Heat 1 tbsp (15 ml) vegetable oil in a wide saucepan over medium heat. Sauté the spice paste until fragrant and the oil separates, about 5–7 minutes.
5. Add the bruised lemongrass, bay leaves, tamarind paste, palm sugar, and salt. Stir to combine, then pour in the coconut milk and 1 cup (240 ml) water or stock. Bring to a gentle simmer.
6. Gently add the smoked or fried catfish to the simmering sauce, spooning sauce over the fish. Simmer on low for 10–12 minutes to allow the flavors to infuse; avoid boiling vigorously to prevent coconut milk from splitting.
7. Adjust seasoning with salt, sugar, and lime juice to taste. Remove lemongrass and bay leaves before serving.
8. Serve hot with steamed rice, garnished with sliced chilies and chopped cilantro or scallions.