Lele Pedas Manis Spesial Pete: A Spicy and Sweet Catfish Delight
Indulge in the exquisite flavors of Lele Pedas Manis Spesial Pete, a captivating Indonesian dish that marries the tender, succulent catfish with a delightful medley of spices and fresh vegetables. This recipe features a harmonious blend of sweet and spicy flavors, perfectly complemented by the distinctive taste of pete (stink beans), which adds an extra layer of intrigue. Ideal for serving at family gatherings or when you’re in the mood for something special, this dish is sure to impress your guests. Let’s dive into the details of this delicious creation.
Ingredients
| Ingredient | Quantity |
|---|---|
| Catfish (Lele), cleaned | 1/2 kg (5 fish) |
| Carrots, sliced lengthwise | 2 pieces |
| Baby corn, sliced lengthwise | 3 pieces |
| Bird’s eye chili (rawit setan), sliced | 6 pieces |
| Onion, roughly chopped | 1/2 medium |
| Garlic, crushed | 1 clove |
| Oyster sauce | To taste |
| Chili sauce | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Salt | To taste |
| Sugar | To taste |
| Water | As needed |
| Cornstarch slurry | As needed |
| Pete (stink beans), optional | 1 board |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Carbohydrates | 30g |
| Total Fat | 18g |
| Saturated Fat | 3g |
| Fiber | 5g |
| Sodium | 600mg |
Preparation Steps
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Prepare the Catfish: Begin by thoroughly cleaning the catfish. Once cleaned, marinate the fish in a mixture of freshly squeezed lime juice and salt for about 15 minutes. This step helps to eliminate any fishy odors and enhances the overall flavor.
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Fry the Catfish: In a skillet or deep fryer, heat enough oil to fully submerge the catfish. Carefully add the marinated catfish and fry until they are golden brown and crispy on the outside. Once done, remove the fish from the oil and set them aside on a plate lined with paper towels to absorb excess oil.
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Sauté Aromatics: In a separate pan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and aromatic. Follow this by adding the crushed garlic, allowing it to release its fragrant aroma.
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Add Heat and Veggies: Next, introduce the sliced bird’s eye chili, carrots, baby corn, and pete to the pan. Stir-fry the mixture for a few minutes until the vegetables are slightly tender yet still crisp.
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Season the Dish: Sprinkle in the salt and sugar, then add the oyster sauce, chili sauce, and sweet soy sauce. Pour in a small amount of water to create a sauce-like consistency. Stir well to ensure that all the ingredients are coated in the flavorful sauce.
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Taste and Adjust: Taste the mixture and adjust the seasoning as necessary. If you prefer a thicker sauce, add a cornstarch slurry (a mixture of cornstarch and water) to the pan. Stir continuously until the sauce thickens and bubbles gently.
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Combine with Catfish: Gently place the fried catfish into the sauce, carefully turning them over to ensure they are evenly coated. Allow the fish to simmer in the sauce for a couple of minutes so that they absorb the flavors.
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Serve: Once everything is well combined and heated through, remove the pan from the heat. Transfer the Lele Pedas Manis Spesial Pete to a serving dish. Garnish with additional pete if desired and serve hot.
Conclusion
The Lele Pedas Manis Spesial Pete is not just a meal; it’s an experience that captures the essence of Indonesian cuisine with its vibrant flavors and enticing aroma. This dish is perfect when paired with steamed rice or can be enjoyed as a standalone treat. Whether you’re hosting a dinner party or simply treating yourself to a comforting meal, this recipe promises to delight your taste buds and leave you craving more. Enjoy your culinary journey with this spicy and sweet catfish delight!
