Entree: Indonesia – Java – Pecel Lele (Deep-fried catfish served with a spicy sambal and fresh raw vegetables)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
- 4 whole catfish, approx. 10 oz (280 g) each, cleaned and scaled
- 1 cup (120 g) rice flour or tapioca starch for coating
- 1 tbsp (15 g) turmeric powder
- 2 tsp (10 g) fine salt, divided
- 3 cloves garlic, crushed
- 1 tsp (2 g) ground coriander
- 1 tbsp (15 ml) lime juice
- 3 cups (720 ml) vegetable oil for deep frying
- 4 cups (800 g) cooked steamed rice (to serve)
- 1 medium cucumber, sliced (about 8 oz / 225 g)
- 1/4 small cabbage, thinly sliced (about 6 oz / 170 g)
- handful fresh basil or kemangi leaves (no measurement)
Sambal Terasi
- 6-8 bird’s eye chilies (adjust to taste)
- 2 large red chilies, seeded if desired
- 3 shallots
- 2 cloves garlic
- 1/2 tsp (2.5 g) toasted shrimp paste (terasi)
- 1 tsp (4 g) palm sugar or brown sugar
- 1/2 tsp (2.5 g) fine salt
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) neutral oil (to mix with sambal if desired)
Instructions
1. Rinse and pat the catfish dry. In a bowl combine crushed garlic, turmeric, 1 tsp (5 g) salt, ground coriander, and lime juice; rub this paste all over the fish and into slashes on the sides. Let marinate 20–30 minutes.
2. Mix rice flour (or tapioca starch) with remaining 1 tsp (5 g) salt on a plate. Dredge each marinated fish evenly in the flour mixture, shaking off excess.
3. Heat vegetable oil in a deep pan to 350°F (175°C). Fry the catfish in batches, 5–7 minutes per side depending on size, until deeply golden and crisp and the flesh flakes easily. Drain on paper towels.
4. Make sambal terasi: in a mortar and pestle or a small food processor, pound or pulse bird’s eye chilies, red chilies, shallots, garlic, toasted terasi, palm sugar, and salt until a coarse paste forms. Stir in lime juice and 1 tbsp (15 ml) oil to taste.
5. Plate: serve a fried catfish per person with steamed rice, cucumber slices, shredded cabbage, and basil leaves. Spoon sambal terasi on the side and offer lime wedges to squeeze over the fish.
