Title: Pecak Lele: Indonesian Spicy Fried Catfish with Rich Coconut Sauce
Ingredients:
For the Fried Catfish:
- 5 pieces of catfish (lele)
- 3 cloves garlic
- A pinch of black pepper
- A pinch of coriander seeds (coriander)
- A small piece of ginger
- A small piece of turmeric
- Salt and seasoning to taste
For the Spicy Coconut Sauce:
- 1 clove garlic
- 1 medium piece of kencur (aromatic root, or substitute with ginger if unavailable)
- 2 small red chilies (cabe rawit)
- 2 red bell peppers (cabe merah)
- Salt, seasoning, and palm sugar to taste
- Thick coconut milk (santan kental)
Steps:
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Prepare the Catfish:
- Clean the catfish thoroughly, removing any scales and gutting if necessary.
- In a mortar and pestle, grind together the garlic, black pepper, coriander seeds, ginger, and turmeric to create a coarse paste.
- Add a little water to the paste and mix well. Rub this mixture all over the catfish, ensuring it is evenly coated.
- Heat oil in a pan and fry the catfish until it is crispy and cooked through. Set aside.
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Prepare the Spicy Coconut Sauce:
- In a mortar and pestle, grind together the garlic, kencur (or ginger), small red chilies, and red bell peppers into a smooth paste.
- Season the paste with salt, seasoning, and palm sugar according to your taste preference. Adjust the balance of flavors as needed.
- Prepare the thick coconut milk by mixing grated coconut with warm water and squeezing out the milk. There’s no need to cook the coconut milk further; just ensure it is thick and rich.
- Combine the ground spice paste with the thick coconut milk in a bowl, mixing thoroughly.
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Combine and Serve:
- Gently coat the fried catfish with the prepared spicy coconut sauce, making sure it is well-covered.
- For the best flavor, let the catfish soak in the sauce for a while.
- Serve the Pecak Lele hot, enjoying the blend of crispy fried catfish and rich, aromatic coconut sauce.
Happy Cooking!
