Pecel Lele: A Delightful Indonesian Fried Catfish with Spicy Sambal
Pecel Lele is a beloved Indonesian dish featuring fried catfish, typically served with spicy sambal and a side of warm rice. This dish is a perfect harmony of flavors, combining the rich taste of crispy fried fish with the vibrant and spicy notes of the sambal. Follow this detailed recipe to create your own Pecel Lele at home, ensuring an authentic experience.
Ingredients
For the Fried Catfish (Lele Goreng)
| Ingredient | Quantity |
|---|---|
| Small catfish (lelle) | 10 pieces, heads removed, cleaned |
| Salt | To taste (for marinating) |
| Lime juice | From 1 lime |
| Bay leaves | 2 leaves |
| Fresh turmeric | 2 segments (or 1 teaspoon ground) |
| Garlic | 3 cloves |
| Candlenuts (kemiri) | 3 nuts |
| Salt | 2 teaspoons |
| Ground coriander | 1 teaspoon |
| Lemongrass | 2 stalks, white parts crushed |
| Water | Enough for simmering |
For the Spicy Sambal Terasi
| Ingredient | Quantity |
|---|---|
| Red bird’s eye chilies | 10 pieces |
| Curly red chilies | 15 pieces |
| Ripe tomato | 1/2 piece |
| Garlic | 3 cloves |
| Shallots | 6 cloves |
| Grilled shrimp paste (terasi) | 1 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Cooking oil | For frying |
For the Kremes Topping
| Ingredient | Quantity |
|---|---|
| Sago flour | 125 grams |
| Rice flour | 3 tablespoons |
| Water | 200 ml |
| Instant coconut milk | 100 ml |
| Garlic | 2 cloves, crushed |
| Turmeric powder | 1/4 teaspoon (or fresh turmeric) |
| Egg yolk | 1 piece (or whole egg for firmer texture) |
| Baking powder (double action) | 1/2 teaspoon |
| Salt | To taste |
| Mushroom seasoning | To taste |
Preparation Steps
-
Prepare the Catfish:
- Clean the catfish thoroughly and remove the heads. Marinate them with salt and lime juice, allowing them to soak up the flavors for about 15 minutes.
-
Blend the Marinade:
- In a blender or food processor, combine garlic, candlenuts, ground turmeric, ground coriander, and salt. Blend until a smooth paste forms.
-
Simmer the Catfish:
- In a pot, add the catfish, the blended marinade, bay leaves, and crushed lemongrass. Add enough water to cover the fish. Simmer on low heat until the fish is cooked through, about 15-20 minutes.
-
Fry the Catfish:
- Heat oil in a deep frying pan over medium heat. Once hot, carefully fry the catfish until golden brown and crispy. Remove and drain on paper towels.
-
Prepare the Sambal:
- In a separate pan, heat a little oil and fry the bird’s eye chilies, curly red chilies, tomato, garlic, and shallots until soft. Allow to cool slightly, then blend coarsely in a mortar and pestle or food processor. Add grilled shrimp paste, salt, and sugar to taste. For added flavor, drizzle with hot oil before serving.
-
Make the Kremes Topping:
- In a mixing bowl, combine sago flour, rice flour, crushed garlic, and turmeric. Gradually add water and coconut milk, mixing until smooth. Just before frying, stir in baking powder.
-
Fry the Kremes:
- In a hot frying pan, drizzle the batter using your fingers in a circular motion to create crispy pieces. Allow to fry until golden brown and crisp.
-
Serve:
- Serve the crispy fried catfish with a generous spoonful of spicy sambal and a side of warm rice. Top with the crunchy kremes and enjoy the delightful flavors of this traditional Indonesian dish.
Nutritional Information (per serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Final Thoughts
Pecel Lele is not just a meal; it’s an experience steeped in the vibrant culinary traditions of Indonesia. The combination of fried catfish, spicy sambal, and crunchy kremes creates a unique symphony of flavors that is sure to impress your family and friends. This dish is perfect for gatherings and showcases the beauty of Indonesian cuisine. Enjoy every bite of this delightful dish!
