Pecak Lele: Spicy Fried Catfish with Sambal
Ingredients
| Ingredients | Amount |
|---|---|
| Fresh catfish (lele) | 500 grams |
| Lime | 1-2 (for marinating) |
| Salt | To taste |
For Sambal Sauce:
| Sambal Ingredients | Amount |
|---|---|
| Red chilies (adjust to taste) | 3 pieces |
| Shallots | 3 cloves |
| Candlenuts (kemiri) | 3 pieces |
| Shrimp paste (terasi) | 1 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Warm water | A little (as needed) |
Instructions
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Prepare the Fish: Start by cleaning the catfish thoroughly. Rub the fish with salt and freshly squeezed lime juice to eliminate any unwanted odor. Let it sit for around 15 minutes to allow the flavors to seep in.
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Fry the Catfish: Heat oil in a frying pan and fry the marinated catfish until it’s golden and cooked through. The fish should be crispy on the outside but tender inside. Set aside.
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Prepare the Sambal Sauce: While the fish rests, begin making the sambal. In a mortar or food processor, grind the red chilies, shallots, candlenuts, and shrimp paste (terasi) until the mixture becomes smooth. You can adjust the chili amount depending on your heat preference.
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Season the Sambal: Add salt and sugar to the sambal to enhance the flavor. Pour a little warm water into the mixture to achieve the desired consistency and stir well. Taste the sambal and adjust the seasoning as necessary.
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Combine the Fish and Sambal: Once the sambal is ready, place the fried catfish into the sauce. Using a mortar, gently smash or press the catfish into the sambal, allowing the flavors to meld together.
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Serve: Pecak Lele is best served immediately with a steaming bowl of warm rice. The spicy sambal paired with crispy catfish creates a dish bursting with Indonesian flavors.
Enjoy your Pecak Lele for a satisfying and spicy meal that captures the essence of traditional Indonesian cuisine!
