Cobek Lele - spiced roasted fish

Ingredients

• 500 gcatfish
• 5 sprigslemon basil (kemangi)
• 4 clovesgarlic
• 5red bird’s eye chillies (rawit)
• 4 cmkencur
• ½ tsptoasted shrimp paste (terasi)
• 1 tspsalt
• 1 tbsppalm sugar

Instructions

1. 1

   Roast the fish

   Clean the catfish and roast it over a charcoal fire until cooked through. Remove the flesh from the fish and shred it.

2. 2

   Mix and serve

   Pound or grind the garlic, chillies, kencur, toasted shrimp paste, salt and palm sugar into a paste. Mix the paste with the shredded fish, scatter over the lemon basil and serve.

What is cobek lele?

Cobek lele is an Indonesian dish of catfish combined with a freshly pounded, spicy seasoning paste; lele means catfish, while cobek refers to a mortar used to grind ingredients. It is associated with Indonesian home cooking, where a mortar can turn aromatics and chillies into a fragrant, textured dressing.

This version keeps the method simple: the fish is roasted over charcoal, then shredded and mixed with the paste. Lemon basil adds a bright, herbal finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The catfish provides most of the protein, while palm sugar contributes carbohydrates and the fish and shrimp paste contribute some fat and salt. Serve a portion with rice for extra carbohydrates and vegetables for freshness and variety.

Choosing the fish and aromatics

Catfish: clean it well before roasting so the finished fish tastes clean and its smoky flavour comes through.

Kencur and chillies: kencur gives the paste its distinctive earthy, aromatic note, while red bird’s eye chillies supply the heat. Adjust the amount of chilli only if you are happy to depart from the listed recipe.

Lemon basil: add the leaves at the end to keep their fresh fragrance noticeable.

Roasting over charcoal

Even heat: roast the cleaned fish over a steady charcoal fire, turning as needed so it cooks through without charring excessively.

Doneness: the flesh should be cooked through and separate readily from the bones. The recipe gives no fixed roasting time, so use the fish’s doneness rather than a set number of minutes as your cue.

Making the seasoning paste

Pound the garlic, chillies, kencur, toasted shrimp paste, salt and palm sugar together until they form a paste. A mortar gives the mixture a slightly textured consistency; a grinder also works.

Mix the paste into the shredded fish while the fish is still warm, which helps the seasoning coat the pieces evenly. Add the lemon basil after mixing.

Serving the fish

Serve cobek lele as a main dish with steamed rice, which pairs well with the chilli-rich seasoning. Fresh vegetables or a simple cucumber salad can add a cool, crisp contrast.

Check the shredded fish carefully for bones before serving, especially if children are eating.

Timing and texture

The stated total time is 60 minutes, including cleaning, roasting and preparing the paste. The exact time over charcoal depends on the fire and the size of the fish.

Aim for fish that is cooked through but still moist, with enough texture to hold its shape when mixed. The paste should cling to the shreds rather than pool at the bottom of the serving dish.

Recipe notes & tips

• Clean the fish thoroughly before it goes over the charcoal.
• Use a steady fire so the fish cooks through without burning on the outside.
• Let the fish cool just enough to handle before removing the flesh.
• Check the shredded fish carefully for bones as you work.
• Add the lemon basil just before serving to keep its aroma fresh.

Variations

• Reduce the heat: Use fewer bird’s eye chillies for a milder paste.
• Use a grill: Cook the fish over a barbecue grill if you do not have a charcoal fire.
• Try another fish: Use a similar firm fish, adjusting the cooking time until cooked through.
• Serve with greens: Add fresh cucumber or other crisp vegetables alongside the fish.
• Adjust the herbs: Use less lemon basil if you prefer a more restrained herbal flavour.

Common mistakes to avoid

• Cooking over fierce heat: the outside may char before the fish cooks through; use steadier coals.
• Leaving bones in: small bones can be difficult to spot; check the shredded flesh carefully.
• Grinding too coarsely: large chunks of garlic or kencur can dominate; pound the paste until evenly combined.
• Adding basil too early: its aroma can fade; scatter it over the fish just before serving.
• Serving the paste separately: the seasoning will not coat the fish evenly; mix it through the shredded flesh.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until steaming hot, or serve cold if preferred; add fresh lemon basil just before serving.

Frequently asked questions