Description
Pecel lele is a common East Javanese dish often served in casual eateries, as well as in Indonesian restaurants around the world. The dish consists of fried catfish served with sambal, salad, and rice.
Ingredients
Scale
- 2 small catfish, around 500 gr total
- Juice from 1 lime
- 6 cloves garlic, peeled, chopped
- 1 tbsp coriander
- 4 cm turmeric, peeled, chopped
- 3 candlenuts, chopped (optional)
- Salt to taste
- Oil for deep frying
- Sambal tomat and assorted vegetables to go with the dish
Instructions
- Clean the catfish thoroughly, rub with salt and lime juice, set aside.
- Grind to a fine paste: garlic, coriander, turmeric, candlenuts and salt.
- Wash the fish one more time and rub them with the spice paste, and let them marinate for 30 minutes.
- Deep fry the fish over medium high heat until golden (around 5 minutes each side).
- Serve immediately with sambal tomat and the vegetables.
Notes
- Traditionally, pecel lele consists of 3 things: fried catfish, sambal and side vegetables. Don’t forget to prepare the sambal and the side vegetables while preparing the fish.
- The authentic dish is plated with a bed of sambal stacked with the fish and surrounded by assorted vegetables.
Keywords: Common ingredients, non-spicy