Crispy Catfish Delight with Spicy Tomato Sambal
Pecel Lele (Without MSG)
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 kg | Catfish (approximately 10 pieces) |
| 1 | Lime |
| 5 cloves | Garlic |
| 3 pieces | Turmeric |
| 1 tablespoon | Coriander |
| To taste | Salt |
| To taste | Mushroom seasoning powder |
| For serving: | |
| To taste | Fresh vegetables (lalapan) |
| To taste | Tomato sambal |
Instructions
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Prepare the Catfish: Thoroughly clean the catfish by rubbing it with salt and squeezing the lime juice over it, scrubbing to remove any sliminess. Rinse well and drain.
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Marinate the Fish: In a mortar and pestle, grind the garlic, turmeric, and coriander into a fine paste. Rub this mixture all over the catfish, especially into the slits you made. Allow the fish to marinate for about 1 hour for optimal flavor absorption.
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Fry the Catfish: Heat oil in a pan over medium-high heat. Carefully fry the marinated catfish until it is golden brown and crispy, ensuring it cooks evenly.
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Serve: Once crispy, serve the Pecel Lele alongside your favorite sambal and fresh vegetables, making it a delightful meal that’s sure to impress! Enjoy the crispy goodness, with even the head left as a crunchy treat!
This delightful dish showcases the ultimate blend of spices and textures, promising a culinary experience that is both satisfying and full of flavor.
