Ingredients with Measurements:
- 4 whole catfish (cleaned and scaled)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 red chilies (chopped)
- 2 green chilies (chopped)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together salt, black pepper, turmeric powder, coriander powder, cumin powder, garlic powder, and onion powder.
3. Rub the spice mixture all over the catfish, making sure to coat both sides.
4. Brush the catfish with vegetable oil.
5. Grill the catfish for 5-7 minutes on each side, or until cooked through.
6. While the catfish is grilling, make the spicy coconut sauce.
7. In a blender or food processor, combine coconut milk, tamarind paste, palm sugar, fish sauce, red chilies, green chilies, and lime juice.
8. Blend until smooth.
9. Transfer the sauce to a small saucepan and heat over medium heat until it comes to a simmer.
10. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
11. Remove from heat and stir in chopped cilantro.
12. Serve the grilled catfish with the spicy coconut sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 25g
- Carbohydrates: 14g
- Protein: 35g
Substitutions for ingredients:
- Catfish can be substituted with any white fish, such as tilapia or cod.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add more or less chilies to adjust the spiciness of the sauce.
- Add chopped peanuts to the sauce for a crunchy texture.
- Serve the grilled catfish with steamed rice and vegetables for a complete meal.
Tips and tricks:
- Make sure to oil the grill or grill pan before grilling the catfish to prevent sticking.
- Use a fish spatula to flip the catfish on the grill.
- Make the sauce ahead of time and store in the refrigerator until ready to use.
Storage instructions:
- Store leftover grilled catfish and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grilled catfish in the microwave or oven until warmed through.
- Reheat the sauce in a small saucepan over low heat until warmed through.
Presentation ideas:
- Serve the grilled catfish on a bed of lettuce or cabbage for a colorful presentation.
- Drizzle the sauce over the catfish or serve on the side in a small bowl.
Garnishes:
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Cucumber salad
Troubleshooting advice:
- If the catfish is sticking to the grill or grill pan, make sure it is well-oiled before grilling.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the catfish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover catfish and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Pecel Lele is a traditional Indonesian dish made with grilled catfish and a spicy peanut sauce.
Flavor profiles:
- The grilled catfish is seasoned with a blend of spices that give it a warm, earthy flavor.
- The spicy coconut sauce is sweet, tangy, and spicy, with a creamy coconut flavor.
Serving suggestions:
- Serve the grilled catfish and spicy coconut sauce as a main dish for a family dinner or a casual get-together.
- This dish is also great for outdoor barbecues or picnics.
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Region: Indonesian