Pecel Lele: A Keto Delight
Ingredients
| Main Ingredients | Marinade | Lele Spice Mix | Pecel Sauce Ingredients |
|---|---|---|---|
| 5 pieces of lele (catfish tail) | Lemon juice | 1 piece of turmeric | 10 red curly chilies |
| Coarse salt | 1/3 piece of young galangal | 5 bird’s eye chilies | |
| 1 tablespoon of coriander | 8 shallots | ||
| Coarse salt to taste | 4 cloves of garlic | ||
| 3 roasted candlenuts | |||
| 3 cm² of grilled shrimp paste | |||
| Coarse salt to taste | |||
| Brown sugar soy sauce to taste | |||
| Coconut oil for frying |
Instructions
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Preparing the Catfish: To humanely prepare the lele, sprinkle a generous amount of coarse salt in a bucket and place the lele inside. It will quickly die on its own. Rinse the lele thoroughly under running water to remove any slime.
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Marinating the Fish: Rub the lele with lemon juice and coarse salt. Allow it to marinate for at least 15 minutes to enhance the flavor.
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Making the Spice Mix: While the fish is marinating, grind the lele spice mix ingredients until smooth.
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Marinating for Flavor: Rinse the lele again and coat it with the spice mix. Allow it to marinate for a minimum of 1 hour, or longer for more intense flavor absorption.
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Frying the Catfish: Heat coconut oil in a pan over low heat. Fry the lele until cooked through, ensuring it is crispy on the outside yet tender and juicy on the inside.
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Preparing the Pecel Sauce: Clean all the ingredients for the pecel sauce. Fry the chilies, shallots, and garlic (except for the shrimp paste and candlenuts).
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Blending the Sauce: In a blender, combine the fried ingredients and blend until smooth, adding the shrimp paste and roasted candlenuts last, as they help expedite the blending process. Adjust seasoning with coarse salt and brown sugar soy sauce.
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Serving: Your delicious Pecel Lele is now ready to be enjoyed! Serve it hot with the spicy pecel sauce for an ultimate flavor experience.
Enjoy this delightful keto-friendly dish that brings together the rich flavors of Indonesia!
