Pecel Lele: Indonesian Fried Catfish with Spicy Sambal

Pecel Lele is a delightful Indonesian dish featuring crispy fried catfish served with a zesty sambal and crunchy kremes. This recipe invites you to explore a blend of flavors and textures that make this dish a cherished favorite in many homes. Perfect for a family meal or casual gathering, Pecel Lele is sure to impress.

Ingredients

For the Fried Catfish (Lele Goreng)

10 small catfish (Lele), heads removed, cleaned, and seasoned with salt and lime juice
2 bay leaves (daun salam)
2 pieces of turmeric (kunyit), peeled
3 cloves of garlic (bawang putih)
3 candlenuts (kemiri)
2 teaspoons salt
1 teaspoon ground coriander (ketumbar bubuk)
2 stalks lemongrass, white parts only, bruised
Water, enough for poaching the catfish

For the Spicy Sambal Terasi

10 red bird’s eye chilies (cabe rawit merah)
15 curly red chilies (cabe merah keriting)
1/2 ripe tomato (tomat merah)
3 cloves of garlic (bawang putih)
6 shallots (bawang merah)
1 teaspoon roasted shrimp paste (terasi bakar)
Salt and sugar, to taste
1 tablespoon hot oil, for drizzling

For the Crunchy Kremes

125 grams sago flour (tepung sagu)
3 tablespoons rice flour (tepung beras)
200 ml water and 100 ml instant coconut milk (for extra flavor, you can use poaching liquid from chicken)
2 cloves of garlic, finely ground
1/4 teaspoon turmeric powder (or fresh turmeric)
1 egg yolk (for a firmer texture, use a whole egg)
1/2 teaspoon double-acting baking powder
Salt and mushroom stock, to taste

Instructions

Prepare the Fried Catfish

Blend the Marinade: Begin by grinding together the garlic, turmeric, candlenuts, salt, and ground coriander, creating a smooth paste. Set aside the bay leaves and lemongrass.
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Poach the Catfish: In a pot, combine the cleaned catfish with the marinade, bay leaves, and bruised lemongrass. Add just enough water to cover the fish, and simmer gently until the fish is cooked through and flavorful.
Fry the Catfish: After poaching, heat oil in a pan over medium-high heat. Fry the catfish until golden brown and crispy. Set aside on paper towels to absorb excess oil.

Prepare the Spicy Sambal Terasi

Cook the Sambal Ingredients: In a frying pan, sauté the bird’s eye chilies, curly red chilies, tomato, garlic, and shallots until softened. Allow the ingredients to cool slightly before transferring them to a mortar and pestle or food processor.
Make the Sambal: Add the roasted shrimp paste, salt, and sugar to the cooled mixture. Grind until you achieve a coarse consistency, then drizzle with hot oil for an added depth of flavor.

Prepare the Crunchy Kremes

Mix the Kremes Batter: In a bowl, combine the sago flour, rice flour, water, coconut milk, ground garlic, turmeric, egg yolk (or whole egg for a firmer texture), baking powder, and salt. Stir until well mixed.
Fry the Kremes: Just before frying, add the baking powder to the batter. Using your fingers, drizzle the batter into hot oil, making swirling motions to form crispy pieces. Cook until golden brown and crunchy.

Serving

Plate and Serve: Arrange the fried catfish on a serving platter alongside the sambal. Don’t forget to include a generous portion of warm steamed rice to complete this delightful meal. Enjoy your homemade Pecel Lele with family and friends!

Cooking Tips

For a more authentic flavor, consider using fresh ingredients whenever possible.
Adjust the heat level of the sambal by varying the amount and type of chilies used according to your preference.
Serve with cucumber slices or fried tofu for added variety.

Pecel Lele is not just a meal; it’s an experience filled with vibrant flavors that reflect the rich culinary heritage of Indonesia. Whether enjoyed on a busy weeknight or as a centerpiece at a gathering, this dish embodies the spirit of home-cooked love that makes every meal special.