Pecel Lele: Indonesian Fried Catfish with Sambal
Pecel lele, a beloved dish from Indonesia, features perfectly fried catfish accompanied by a vibrant sambal, creating a delightful balance of flavors that is both satisfying and nutritious. This dish is not only easy to prepare but also brings a taste of Indonesia into your home kitchen. Below, you’ll find a detailed recipe for making pecel lele, along with essential ingredients, nutritional information, and step-by-step instructions to ensure your culinary adventure is a success.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small catfish (lele) | 4 pieces |
| Lime (for squeezing) | 1 |
| Salt | To taste |
| Marinade | |
| Garlic | 5 cloves |
| Turmeric | 1 small piece |
| Coriander | 1 teaspoon |
| Sambal Ingredients | |
| Shallots | 2 |
| Garlic | 2 cloves |
| Candlenut | 1 piece |
| Small tomato | 1 |
| Bird’s eye chili | 5 |
| Red chili | 4 |
| Salt | To taste |
| Shrimp paste (terasi) | Optional |
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | Varies |
Instructions
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Prepare the Catfish
Start by cleaning the catfish thoroughly, removing any remaining innards and scales. Rinse them under cold water and pat dry with paper towels. Once cleaned, marinate the catfish by squeezing the juice of one lime over them, then sprinkle with salt. Allow the catfish to rest for about 15 minutes to absorb the flavors. -
-
Marinate with Spices
In a mortar and pestle or food processor, combine 5 cloves of garlic, a small piece of turmeric, and 1 teaspoon of coriander. Grind or blend these ingredients into a smooth paste. Rub this marinade generously over the catfish, ensuring that every surface is coated. Let the catfish sit for an additional hour, allowing the spices to penetrate and infuse the fish. -
Fry the Catfish
In a frying pan, heat a generous amount of cooking oil over medium heat. Once the oil is hot, carefully add the marinated catfish to the pan. Fry the fish until they are golden brown and crispy, approximately 5-7 minutes on each side. Remove the catfish from the oil and place them on a plate lined with paper towels to drain any excess oil. -
Prepare the Sambal
In the same pan (or a separate one, if preferred), add a little more oil if necessary and heat it up. Add the shallots, garlic, candlenut, and the small tomato. Fry the ingredients until they are fragrant and slightly caramelized. Then, add the bird’s eye chilies and red chilies, continuing to sauté until everything is soft. Allow the mixture to cool slightly, then transfer it to a mortar and pestle or food processor, and blend until smooth. Season with salt and, if desired, a pinch of shrimp paste for added depth of flavor. -
Serve
Serve the fried catfish hot alongside the sambal. This dish is best enjoyed with steamed rice and fresh vegetables, creating a balanced meal that showcases the vibrant flavors of Indonesian cuisine.
Enjoy Your Meal!
Pecel lele is more than just a dish; it’s a celebration of rich flavors and traditional cooking techniques that brings people together. With the combination of crunchy catfish and spicy sambal, this recipe is sure to become a favorite in your home. Enjoy the experience of making and sharing this delightful Indonesian delicacy with family and friends!
