Spiced Catfish Sasangan from Indonesia
Ingredients
- 400 grams catfish, cleaned
- 3 large red chilies
- 2 large green chilies
- 1 tomato
- Sugar to taste
- Salt to taste
- Water as needed
Spice paste
- 8 shallots
- 3 garlic cloves
- 2 candlenuts
- 3 cm turmeric
- 1 cm ginger
- 1 thumb-sized galangal
- 1 lemongrass, white part only
Preparation
Marinate the cleaned catfish in tamarind water (made from lime juice) and salt for at least 15 minutes, then cut into cubes.
Sauté the spice paste until fragrant and fully cooked.
Add the sliced chilies, mix well, and add sugar and salt to taste.
Add the marinated catfish and cook until the color changes.
Add about 150 ml of water and the tomato, reduce heat, and cook until the fish is done and spices are absorbed.
Taste and adjust seasoning, then remove from heat and serve.
Notes
This dish is a specialty from Muara Teweh in Central Kalimantan, Indonesia, often served with sides like stir-fried spinach with belacan and enjoyed with mango-pineapple juice.
