Fried filets of catfish with tempeh, low carb rice, kangkung and red sambal.
Lele is the Balinese name for catfish. living in shallow fresh waters and often cultivated in small South Asian fish farms. It is a much-used fish all over the world and has gotten its name from its prominent barbels, which resemble a cat’s whiskers.
Maliani buys the lele in the Denpasar fish market early in the morning. The leles are cleaned and washed, and the filets are fried gently in her mother’s coconut oil.
The fried lele is served with Kang Kung, greens much like spinach, low carb boiled rice, tempeh, and the spicy Balinese sauce, red sambal.
