Ikan Patin Sambal Sereh - Fried Shark Catfish in Lemongrass Chili Sauce

Ikan Patin Sambal Sereh - Fried Shark Catfish in Lemongrass Chili Sauce

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Seafood

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Print Recipe

Ingredients

• Pan fried fish
• 1 whole shark catfish (Indonesian: ikan patin), about 800 gram
• juice of 1 lime (Indonesian: jeruk nipis)
• salt
• pepper
• corn starch
• 4 tablespoon oil
• Lemongrass chili sauce
• 6 lemongrass (Indonesian: sereh), white part only
• 6 red chilies (Indonesian: cabe merah besar)
• 3 to 6 Thai chilies (Indonesian: cabe rawit), seeded
• 6 shallots (Indonesian: bawang merah)
• 6 cloves garlic (Indonesian: bawang putih)
• 4 tablespoon oil
• 2 tablespoon fish sauce (Indonesian: kecap ikan)
• 1 tablespoon lime juice (Indonesian: jeruk nipis)
• 75 gram palm sugar (Indonesian: gula Jawa)
• 1 cup water
• Garnish
• 1 scallion (Indonesian: daun bawang), cut into thin ribbons

Instructions

• Pan fried fish
  1. Clean and gut the fish, cut into 6 to 8 pieces. Place in a mixing bowl, sprinkle with salt, pepper, and lime juice. Set aside to marinate for 15 minutes.
  2. Heat oil in a frying pan. Drain and pat dry the fish, coat with corn starch, then fry each side for 4 minutes. Set aside on a serving plate.
• Lemongrass chili sauce
  1. Grind lemongrass, red chilies, Thai chilies, shallots, and garlic into a fine paste.
  2. Heat 4 tablespoon oil in a frying pan, sauté lemongrass chili paste until fragrant, about 3 minutes. Add fish sauce, lime juice, palm sugar, and water and bring to a boil. Reduce heat and simmer for another 5 minutes.
  3. Pour the sauce onto the fish, and garnish with scallion ribbons. Serve immediately with steamed white rice.