Pecel Lele Lamongan: A Spicy Catfish Delight
Indulge in the rich and vibrant flavors of Pecel Lele Lamongan, a traditional Indonesian dish featuring crispy catfish paired with a tantalizing sambal and aromatic rice. This recipe showcases the delightful combination of fresh ingredients, making it perfect for a hearty meal or a special occasion. Let’s explore how to create this dish that is sure to impress your family and friends.
Ingredients
For the Fried Catfish (Ikan Lele)
| Ingredient | Quantity |
|---|---|
| Catfish | 1 kg (cleaned and rinsed) |
| Lime Juice | 2 limes |
| Salt | To taste |
| Cooking Oil | For frying |
| Spice Paste | |
| Garlic | 5 cloves |
| Young Galangal | 1 piece (thumb-sized) |
| Turmeric Powder | 3 cm (or 1 tablespoon) |
| Coriander | 1 tablespoon |
For the Lamongan Sambal
| Ingredient | Quantity |
|---|---|
| Bird’s Eye Chili | 15 red chilies |
| Curly Red Chili | 2 red chilies |
| Shallots | 6 shallots |
| Garlic | 4 cloves |
| Medium Tomatoes | 2 tomatoes |
| Candlenuts | 5 nuts |
| Grilled Shrimp Paste | 2 packets |
| Palm Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Seasoning | To taste |
For the Uduk Rice
| Ingredient | Quantity |
|---|---|
| Rice | 4 cups |
| Coconut Milk | 200 ml (1 sachet Kara) |
| Salt | To taste |
| Water | As needed |
| Lemongrass | 2 stalks (crushed) |
| Pandan Leaf | 1 leaf (tied in a knot) |
| Bay Leaves | 5 leaves |
Instructions
Preparing the Fried Catfish
- Clean the Catfish: Thoroughly wash the catfish and drain the water. Squeeze the juice of two limes over the fish and let it marinate for 15 minutes. Rinse the fish again, and then make shallow cuts on the surface to allow the marinade to penetrate.
- Marinate the Fish: Rub the catfish with the prepared spice paste (made by grinding the garlic, galangal, turmeric, and coriander) and salt. Allow the fish to marinate in the refrigerator for at least one hour.
- Fry the Catfish: Heat oil in a frying pan until it is hot. Carefully place the marinated catfish in the pan, frying one side until it is crispy and golden brown. Flip the fish and fry the other side until fully cooked. Remove the fish from the pan and drain on paper towels.
Making the Sambal
- Prepare the Sambal: In the same oil, fry all sambal ingredients—bird’s eye chili, curly red chili, shallots, garlic, tomatoes, and candlenuts—until they are cooked and fragrant, excluding the grilled shrimp paste.
- Blend the Ingredients: Transfer the fried ingredients to a mortar and pestle (or food processor) and grind until smooth. Add the grilled shrimp paste, palm sugar, salt, and seasoning. Adjust the taste and add a little water if necessary to reach the desired consistency.
Cooking the Uduk Rice
- Rinse the Rice: Wash the rice until the water runs clear to remove excess starch, then drain.
- Cook the Rice: In a rice cooker, combine the washed rice, coconut milk, water (enough to cook the rice), crushed lemongrass, bay leaves, pandan leaf, and salt. Start the cooker and let it cook until done. Once cooked, fluff the rice with a fork to prevent clumping.
Serving Suggestions
To serve your Pecel Lele Lamongan, plate the fragrant uduk rice and sprinkle it with fried shallots for added texture and flavor. Accompany the fried catfish with a generous helping of sambal and traditional sides such as tempe mendoan (fried tempeh) and fresh vegetables for a complete meal. Enjoy this culinary delight that promises to bring the taste of Indonesia right to your table.
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 600 kcal |
| Protein | 30 g |
| Carbohydrates | 80 g |
| Fat | 20 g |
| Fiber | 5 g |
This recipe is not just a dish; it is an experience filled with flavor and cultural significance, making it a perfect addition to your culinary repertoire. Enjoy the spicy, savory goodness of Pecel Lele Lamongan, and share the joy of cooking with your loved ones!
