The whiskered catfish, though not an attractive looking creature, tastes
excellent when cooked in this fashion. ##
4
catfish (ikan lele), weighing 350 g (12 oz) each
1 teaspoon salt
1 teaspoon black peppercorns, crashed
2 tablespoons freshly squeezed lime juice
1 cup spice paste for seafood
2 cups coconut milk
2 salam leaves
1 stalk lemon grass, bruised
Season
catfish with salt, pepper and lime juice and marinate for 30 minutes.
Deep fry fish over medium heat for 10 minutes until crispy. While the
fish is marinating, combine all remaining ingredients in saucepan and
bring to the boil over medium heat. Reduce heat and simmer for 30 minutes,
until coconut milk breaks apart and sauce becomes oily and clear rather
than creamy. Pour the sauce over the fried fish and serve.
Helpful
hint : If catfish is not available, replace with any fresh whole
fish or follow the same method with any boneless fish fillet.
