Spicy Mangut Recipe

Mangut is a traditional Indonesian dish, often made with catfish or other types of fish, and cooked in a spicy coconut milk sauce. Here's a recipe for a spicy version of Mangut:

Ingredients:

500 grams of catfish (or any firm white fish)

2 tablespoons of lime juice

Salt, to taste

3 tablespoons of vegetable oil

1 stalk of lemongrass, 

smashed 2 bay leaves

3 kaffir lime leaves

400 ml coconut milk

100 ml water

1 tablespoon of tamarind paste (optional)

2 tablespoons of sweet soy sauce

2 teaspoons of sugar

Fresh basil leaves for garnish

Spice Paste:

8 shallots5 cloves of garlic5 red chilies

5 bird’s eye chilies (adjust to taste)

1 teaspoon of shrimp paste (optional)

2 cm piece of turmeric

2 cm piece of ginger

2 cm piece of galangal

3 candlenuts (optional)

Instructions:

1. Prepare the Fish:

Clean the catfish thoroughly and cut it into serving-sized pieces.

Rub the fish with lime juice and salt, and let it sit for about 15 minutes to remove the fishy smell.

Rinse the fish under cold water, pat it dry with paper towels, and set it aside.

2. Make the Spice Paste:

In a blender or food processor, combine shallots, garlic, red chilies, bird’s eye chilies, shrimp paste, turmeric, ginger, galangal, and candlenuts. Blend until you get a smooth paste.

You can add a little oil or water to help with the blending process if necessary.

3. Cook the Fish:

Heat the vegetable oil in a large pan or wok over medium heat.

Fry the fish pieces until they are golden brown on all sides. Once done, remove the fish from the pan and set it aside.

4. Cook the Spice Paste:

In the same pan, add a bit more oil if necessary and sauté the spice paste until it becomes fragrant and the oil starts to separate from the paste. This usually takes about 5-7 minutes.

Add the lemongrass, bay leaves, and kaffir lime leaves to the pan, stirring them into the paste.

5. Add Coconut Milk and Simmer:

Pour in the coconut milk and water, and stir to combine everything.

Add the tamarind paste, sweet soy sauce, sugar, and salt to taste. Stir well.

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.

6. Add the Fish:

Gently place the fried fish back into the pan, making sure each piece is submerged in the sauce.

Continue to simmer the dish for another 10-15 minutes, allowing the fish to absorb the flavors of the sauce.

If the sauce becomes too thick, you can add a bit more water or coconut milk to reach your desired consistency.

7. Serve:

Once the fish is fully cooked and the sauce has thickened to your liking, remove the pan from heat.

Garnish the Mangut with fresh basil leaves before serving.

Serve hot with steamed rice and enjoy the rich, spicy flavors of this traditional Indonesian dish.

This recipe yields a dish that is rich in flavor with a good balance of heat from the chilies and creaminess from the coconut milk. 

Adjust the level of spiciness to suit your preference by adding or reducing the number of chilies. Mangut pedas is perfect for those who enjoy bold and spicy dishes.