Na Tinombur: Batak Grilled Catfish
A Batak specialty of catfish (lele) marinated in a spicy andaliman and tomatoo-based sauce, then grilled. The marinade doubles as a dipping sauce.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g catfish, cleaned
- 3 tomatoes, chopped
- 5 shallots
- 3 garlic cloves
- 1 tsp andaliman pepper
- 5 red chilies
- Salt and lime juice
- Charcoal grill
👨🍳 Instructions
- Grind shallots, garlic, chilies, and andaliman pepper.
- Mix with chopped tomatooes, salt, and lime juice.
- Score catfish and coat with the mixture.
- Grill over charcoal.
- Baste with remaining sauce while grilling.
- Serve with steamed rice and the grilled sauce.
❓Frequently Asked Questions
What is Na Tinombur: Batak Grilled Catfish?
A Batak specialty of catfish (lele) marinated in a spicy andaliman and tomatoo-based sauce, then grilled. The marinade doubles as a dipping sauce.
Where does Na Tinombur: Batak Grilled Catfish come from?
Na Tinombur: Batak Grilled Catfish originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Na Tinombur: Batak Grilled Catfish difficult to make?
Na Tinombur: Batak Grilled Catfish requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Na Tinombur: Batak Grilled Catfish?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Na Tinombur: Batak Grilled Catfish?
Store leftover Na Tinombur: Batak Grilled Catfish in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.