Spicy Indonesian Fried Catfish in Coconut Sauce (Pecak Lele)

Pecak Lele Recipe: A Delicious Indonesian Catfish Dish

Pecak Lele is a beloved Indonesian dish that combines the crispy goodness of fried catfish with a rich and fragrant coconut-based sauce. This dish is packed with traditional flavors, making it a wonderful addition to your meal repertoire. The delicate balance of fresh herbs, fragrant spices, and creamy coconut milk elevates the humble catfish into something extraordinary.

Ingredients

For Catfish Marinade:

For Spice Paste:

Instructions

1. Marinate and Fry the Catfish:

• Begin by cleaning the catfish thoroughly. Rinse them under cold water and pat them dry with a paper towel.
• Prepare the marinade by crushing the garlic, coriander, ginger, turmeric, and pepper into a paste. You can use a mortar and pestle or a food processor to do this.
• Add salt and a squeeze of lime juice to the marinade, then coat the catfish evenly with the spice mixture. Let the fish marinate for at least 30 minutes to allow the flavors to seep into the meat.
• Once marinated, heat oil in a large frying pan over medium heat. Fry the catfish until they are golden brown and crispy on the outside. Remove the fried fish from the oil and set aside.

2. Prepare the Spice Paste:

• Using a food processor or mortar and pestle, blend the shallots, garlic, candlenuts, red chilies, bird’s eye chilies (if you prefer extra spiciness), and turmeric into a smooth paste.
• Heat a little oil in a wok or large frying pan over medium heat. Sauté the spice paste until fragrant, for about 3-5 minutes.
• Add the lime leaves to the mixture, stirring them into the paste.

3. Cook the Coconut Sauce:

• Once the spice paste has released its aroma, add a small amount of coconut milk to the pan, stirring it into the mixture. Let it simmer gently.
• Add a pinch of sugar and salt to taste. Adjust the seasoning according to your preference, ensuring that the balance of salty, sweet, and spicy flavors is just right.
• Continue to cook until the coconut milk has reduced slightly, and the sauce thickens.

4. Combine and Serve:

• Return the fried catfish to the pan, carefully placing them into the simmering coconut sauce. Allow the fish to absorb the flavors of the sauce for a few minutes, spooning the sauce over the top of the fish.
• Slice the tomato and add it to the pan along with the fresh basil leaves. Stir gently to combine, allowing the basil to wilt slightly.
• Remove from heat once the sauce has reduced to your desired consistency and the fish is well-coated.

Serving Suggestions:

Pecak Lele is best served hot, accompanied by steamed rice and fresh vegetables such as cucumber or sautéed greens. This dish brings a delightful combination of crisp, spicy, and creamy elements to the table, making it a perfect centerpiece for any meal.

Nutritional Information (Per Serving)

Enjoy this flavorful and aromatic Pecak Lele with family or friends, and don’t forget to adjust the level of spiciness to suit your taste!