Ingredients with Measurements:
- 4 catfish fillets
- 2 cups of water
- 2 cups of rice
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 cup of bean sprouts
- 1 cup of cabbage, shredded
- 1 cup of long beans, cut into 2-inch pieces
- 1 cup of peanuts, roasted and ground
- 2 cloves of garlic, minced
- 2 red chili peppers, sliced
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- 2 tablespoons of soy sauce
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Blender or food processor
Step-by-step instructions:
1. Rinse the catfish fillets and pat them dry. Season with salt and pepper.
2. Grill or bake the catfish fillets until cooked through.
3. In a large pot, bring 2 cups of water to a boil. Add the rice and cook until tender.
4. In a blender or food processor, combine the roasted peanuts, garlic, red chili peppers, tamarind paste, palm sugar, soy sauce, and vegetable oil. Blend until smooth.
5. In a large bowl, mix the sliced cucumber, tomato, bean sprouts, cabbage, and long beans.
6. Serve the cooked rice on a plate, topped with the grilled catfish fillets and the mixed vegetables.
7. Drizzle the peanut sauce over the top of the dish.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Grill or oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 550
- Fat: 22g
- Carbohydrates: 60g
- Protein: 30g
- Fiber: 6g
Substitutions for ingredients:
- Instead of catfish, you can use any other white fish.
- Instead of tamarind paste, you can use lime juice.
- Instead of palm sugar, you can use brown sugar.
Variations:
- You can add boiled eggs to the mixed vegetables.
- You can add fried tofu to the mixed vegetables.
- You can use different types of vegetables, such as carrots, bell peppers, or spinach.
Tips and tricks:
- To make the peanut sauce thinner, add more water.
- To make the peanut sauce thicker, add more peanuts.
- You can make the peanut sauce ahead of time and store it in the refrigerator.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the dish on a large platter with the mixed vegetables arranged around the edges and the catfish fillets in the center.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a cold glass of sweet tea or lemonade.
Suggested side dishes:
- Serve with a side of steamed broccoli or green beans.
Troubleshooting advice:
- If the peanut sauce is too thick, add more water.
- If the catfish fillets are not cooked through, bake them for a few more minutes.
Food safety advice:
- Make sure the catfish fillets are cooked to an internal temperature of 145°F.
Food history:
- Pecel Lele is a traditional Indonesian dish that originated in Java.
Flavor profiles:
- This dish is savory, spicy, and slightly sweet.
Serving suggestions:
- Serve the dish family-style, with everyone taking a portion of rice and topping it with the catfish fillets and mixed vegetables.
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Region: Indonesian