Savory & Spicy Mangut Lele (Catfish) From Jogja

Name: Mangut Lele
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 kg catfish; ½ pc lime; 6 clove garlic; 10 clove shallot; 6 pc candlenut; 3 cm turmeric; 10-15 red Thai chili; 15 pc curly red chili; 150 ml water; 8 cm galangal; 2 lemongrass; 4 pc bay leaf; 10 pc kaffir lime leaf; 35 g Medan anchovy; 1 liter water; 10 red Thai chili; 45 g palm sugar; 3 tbsp coconut milk; 1 tbsp salt; 1 tsp MSG; ¼ tsp pepper; white rice

Indonesian · Organized from the video by Devina Hermawan

Official YouTube player — views and revenue go to the creator.

Ingredients · 6 servings

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Steps

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1
Marinate the catfish with lime juice, then mix well.
💡 If using thicker fish, you can season it with salt and pepper first.
2
Fry the catfish in hot oil over medium-high heat until crispy. Remove and drain. Optionally, use a blowtorch to lightly toast the surface to enhance aroma.
💡 Cover the pan while frying to prevent oil splatters. Frying until crispy ensures the fish stays sturdy in the broth.
🔥 medium-high heat
3
Blend garlic, shallot, candlenut, turmeric, red Thai chili, curly red chili, and water until smooth.
💡 The paste doesn't need to be perfectly smooth.
4
Heat oil in a pan and sauté the spice paste. Add bruised lemongrass, galangal, bay leaf, and kaffir lime leaf. Sauté until the oil separates.
💡 Bruise the lemongrass and galangal to release flavor.
5
Add the boiled Medan anchovies to the pan and cook briefly until fragrant.
💡 Boiling the anchovies for 3-5 minutes before use helps manage saltiness.
⏱ 3-5 minutes
6
Add water, red Thai chili, palm sugar, salt, MSG, pepper, and coconut milk. Stir well and cook over medium heat until boiling.
💡 Mangut is meant to be a lighter broth, not as thick as a heavy curry.
🔥 medium heat
7
Add the fried catfish to the broth and cook for 5-10 minutes to allow flavors to absorb.
💡 The crispy skin helps the fish hold its shape while absorbing the savory broth.
⏱ 5-10 minutes
8
Serve hot with white rice.
💡 This dish is best enjoyed with rice to balance the savory-spicy broth.

Tips

To prevent muddy odor in large catfish, soak them in water, salt, and flour for 1 hour, then rinse well.
Using a blowtorch on the fried fish enhances the visual and aroma without making it fully 'smoked'.
The spice paste can be adjusted with more or less Thai chili depending on desired heat.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Devina Hermawan on YouTube

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