Catfish in Spicy Coconut Broth

Name: Catfish in Spicy Coconut Broth
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American, Asian
Ingredients: 8–10 medium Catfish : Cleaned and gutted.; 2 Limes: For marinating to remove sliminess.; 1 tsp Salt: For the initial rub.; Cooking Oil: Enough for deep frying.; Shallots : 12 pcs; Garlic: 8 cloves; Red Chilies: 10 (adjust for heat); small Chilies: 5 (leave whole for less heat, or grind for more); Candlenuts: 6 (toasted); Turmeric: 3 cm (fresh or 1 tsp powder); Ginger: 2 cm; Coriander Seeds: 1 tbsp (toasted); Coconut Milk: 1.5 Liters (mix of thick and thin); Galangal: 3 cm (bruised); Lemongrass: 2 stalks (bruised); Salam Leaves: 4 leaves (Indonesian bay leaves); Kaffir Lime Leaves: 6 leaves (torn); Palm Sugar: 2 tbsp (or to taste); Salt To taste; Pepper ground to taste; Tomatoes: 2 medium, wedged; Thai Basil (Kemangi): 1 large bunch (optional, for fragrance)

6 steps

Prep:40minCook:40min

This is a soul-warming dish from Central Java. It’s famous for its rich, smoky, and slightly tangy flavor profile.

Updated at: Sat, 07 Mar 2026 06:32:59 GMT

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Instructions

Step 1

Prep the Fish: Rub the cleaned catfish with lime juice and salt. Let sit for 15 minutes, then rinse. Deep fry the fish until golden and crispy. Set aside. Pro tip: If you can find pre-smoked catfish (Lele Asap), it adds a deeper, traditional flavor.

Step 2

Make the Paste: Grind or blend the shallots, garlic, chilies, candlenuts, turmeric, ginger, and coriander until smooth.

Step 3

Sauté the Aromatics: Heat a little oil in a large pot. Sauté the ground paste with the lemongrass, galangal, salam leaves, and kaffir lime leaves until the oil starts to separate and it smells incredible.

Step 4

Simmer the Sauce: Pour in the coconut milk. Stir constantly on medium heat so the coconut milk doesn't "break" (separate). Season with palm sugar, salt, and pepper.

Step 5

The Assembly: Once the gravy reaches a boil, gently slide in the fried catfish and whole bird's eye chilies. Lower the heat and let it simmer for about 5–10 minutes so the fish absorbs the flavors.

Step 6

Final Touch: Add the tomato wedges and fresh basil. Stir gently for one more minute until the basil wilts.