1 tbsp coriander powder
1 tsp turmeric
5 pcs garlic
2 tbsp lime juice
1 tbsp seafood stock powder
¼ tsp salt
½ tsp ground white pepper
50 g curly red chili
10 g red cayenne pepper
20 g garlic
35 g shallots
2 pcs red tomatoes
5 pcs candlenuts
10 g brown sugar
1 tsp sugar
1 tsp salt
1 tsp flavoring
2 tbsp soy sauce, optional
Juice of 1 lime
Gut and clean the fish thoroughly, making sure to remove the stomach and gills of the fish.
Once cleaned, set the fish aside on a plate. Blend all marinade ingredients except for lime juice, to a smooth paste.
Slather the paste onto the fish. Add seasoning and lime juice. Mix thoroughly and coat the fish all over with the marinade. Set aside.
When cleaning the catfish, make sure it’s thoroughly cleaned because catfish can be slimy, and have a slightly sharp fishy smell.
Catfish can be replaced with any other fish, or fried chicken or fried eggs.
Fry all ingredients including tomatoes until just cooked. Remove and set aside.
Grind all ingredients, including seasoning, using a pestle or a blender. Add the lime juice, mix and set aside.
Grill catfish until cooked on both sides. Remove and set aside.
Prepare a serving plate, and transfer the grilled catfish together with the sambal onto the plate and serve.
Another 1-2 spoons of soy sauce can be added if preferred, together with tofu or fried tempe.