Lele Masak Rawit - spicy fried and stewed fish

Ingredients

• 5 smallcatfish
• 1 tspsalt
• 1 tsplime juice
• 3kaffir lime leaves
• 2Indonesian bay leaves (daun salam)
• 1 stalklemongrass
• 3green tomatoes
• 300 mlcoconut milk
• 1 tspsalt
• 1/2 tbsppalm sugar
• As needed; 2 tbsp for the spice pasteoil
• 10red bird’s eye chillies
• 5shallots
• 4 clovesgarlic
• 3candlenuts
• 1/2 tspshrimp paste
• 2 cmturmeric
• 2 cmgalangal

Instructions

1. 1

   Season the fish

   Sprinkle the catfish with 1 tsp salt and 1 tsp lime juice. Leave it to stand for 20 minutes.

2. 2

   Prepare the paste

   Pound or grind the chillies, shallots, garlic, candlenuts, shrimp paste, turmeric and galangal into a fine paste. Cut the green tomatoes into pieces.

3. 3

   Fry the fish

   Heat enough oil in a pan to fry the fish, then cook it until browned.

4. 4

   Fry the aromatics

   Heat 2 tbsp oil in a pan. Fry the spice paste with the lemongrass, Indonesian bay leaves and kaffir lime leaves for 4 minutes.

5. 5

   Cook the sauce

   Add the tomatoes and fry them gently. Stir in the coconut milk, 1 tsp salt and palm sugar, then bring the mixture to a boil.

6. 6

   Simmer the fish

   Add the fried fish and cook gently until it is done.

What is Lele Masak Rawit?

Lele Masak Rawit is an Indonesian catfish dish named for its spicy bird’s eye chillies. The fish is first fried, then simmered in a coconut milk sauce with a fragrant spice paste.

This version balances the richness of coconut milk with sharp green tomatoes, citrusy leaves and lemongrass. Frying the fish first gives it a browned exterior before it takes on the sauce.

Nutrition and macros by portion

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

The catfish provides the protein, while coconut milk and frying oil contribute most of the fat; the chillies, tomatoes and aromatics add relatively little carbohydrate. Serve a fish portion with rice and vegetables to make a more balanced plate.

The spice paste

Chillies and shallots: these form the paste’s heat and savoury base, while garlic adds depth.

Candlenuts and shrimp paste: candlenuts lend body to the paste, and shrimp paste brings a concentrated savoury note.

Turmeric and galangal: these provide earthy warmth and a distinctive aromatic edge; pound or grind them thoroughly for an even paste.

Fragrant leaves and stalk

Lemongrass: bruise the stalk before cooking to help release its aroma, then leave it in the sauce as it simmers.

Kaffir lime and Indonesian bay leaves: these infuse the oil and coconut milk with citrus and herbal notes. Keep them whole so they are easy to remove at the table.

Fry before simmering

Brown the fish in hot oil before adding it to the sauce. This step gives the surface colour and helps the fish hold together during the final cooking.

Fry the paste with the aromatics for the full 4 minutes, stirring so it cooks evenly. Keep the heat moderate and avoid letting the paste catch on the pan.

Watch the sauce

The coconut milk should come to a boil after the tomatoes, salt and palm sugar are added. Once the fish goes in, lower the heat and cook gently rather than boiling it hard.

The fish is ready when it is cooked through and flakes easily. The exact simmering time depends on the size of the catfish, so check the thickest part.

Serving ideas

Serve the fish with steamed rice to soak up the spicy coconut sauce. Plain rice also gives the chillies and aromatic leaves room to stand out.

For a more rounded meal, add a simple side of steamed greens or lightly cooked vegetables. Spoon some sauce over both the fish and the rice.

Recipe notes & tips

• Pat the fish dry before frying to help it brown rather than steam.
• Use a wide pan so the fish can brown without being crowded.
• Pound the spice paste finely so it cooks evenly and blends into the sauce.
• Bruise the lemongrass stalk before adding it to the pan.
• Keep the sauce at a gentle simmer once the fish has been added.
• Taste the sauce before adding the fish and adjust the seasoning only if needed.

Variations

• Milder heat: Use fewer bird’s eye chillies for a less fiery sauce.
• Extra tang: Add a little more lime juice to the fish before frying.
• More vegetables: Add extra green tomato pieces to the sauce.
• Boneless option: Use firm fish fillets and handle them gently when adding to the sauce.
• Rice pairing: Serve with steamed rice to catch the coconut sauce.

Common mistakes to avoid

• Crowding the pan: the fish may steam instead of brown; fry it in batches if needed.
• Rushing the paste: it can taste raw; cook it with the aromatics for the full 4 minutes.
• Boiling hard after adding fish: the pieces can break apart; lower the heat and simmer gently.
• Grinding unevenly: large pieces of spice can make the sauce inconsistent; pound the paste until fine.
• Leaving the fish unattended: it can overcook; check it for doneness as it simmers.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over low heat until hot throughout, taking care not to break up the fish.

Frequently asked questions