Ingredients with Measurements:
- 4 catfish fillets
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of shrimp paste
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 1 tablespoon of kecap manis (sweet soy sauce)
- 1 tablespoon of lime juice
- 1 tablespoon of water
- 1 tablespoon of chopped peanuts
- 1 tablespoon of fried shallots
- 4 cups of cooked rice
Special equipment needed:
- Grill or oven
- Mortar and pestle
Step-by-step instructions:
1. In a pot, bring water, salt, sugar, tamarind paste, and shrimp paste to a boil.
2. Add catfish fillets and cook for 10 minutes or until fully cooked.
3. Remove the catfish fillets from the pot and set aside.
4. Preheat the grill or oven to medium-high heat.
5. Brush the catfish fillets with vegetable oil and grill or bake for 5 minutes on each side or until browned.
6. In a mortar and pestle, grind garlic and red chilies into a paste.
7. In a small bowl, mix the garlic and chili paste with kecap manis, lime juice, and water to make the sambal kecap.
8. Serve the grilled catfish fillets with sambal kecap, chopped peanuts, and fried shallots on top.
9. Serve with cooked rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or oven: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 12g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- Catfish fillets can be substituted with other types of fish fillets.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
- Red chilies can be substituted with other types of chili peppers.
Variations:
- Instead of grilling or baking the catfish fillets, they can be deep-fried for a crispy texture.
- Sambal kecap can be made spicier by adding more red chilies or other types of hot peppers.
- The dish can be served with a side of blanched vegetables, such as spinach or bean sprouts.
Tips and tricks:
- To prevent the catfish fillets from sticking to the grill or baking sheet, brush them with vegetable oil before cooking.
- Sambal kecap can be made ahead of time and stored in the refrigerator for up to a week.
- To make the dish more filling, serve it with a side of fried tofu or tempeh.
Storage instructions:
- Leftover catfish fillets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the catfish fillets, place them in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the dish on a bed of cooked rice with sambal kecap drizzled on top.
- Garnish the dish with fresh cilantro leaves or sliced scallions.
Pairings:
- The dish pairs well with a cold glass of iced tea or beer.
Suggested side dishes:
- Blanched spinach or bean sprouts
- Fried tofu or tempeh
Troubleshooting advice:
- If the catfish fillets are not fully cooked after 10 minutes, continue cooking them until they are no longer translucent and flake easily with a fork.
Food safety advice:
- Make sure to cook the catfish fillets to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Pecel lele is a popular Indonesian dish made with fried or grilled catfish fillets and served with sambal kecap, a sweet and spicy soy sauce.
Flavor profiles:
- The dish has a savory and slightly sweet flavor from the catfish fillets and sambal kecap, with a spicy kick from the red chilies.
Serving suggestions:
- Serve the dish family-style on a large platter with the rice and sambal kecap on the side for guests to help themselves.
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Region: Indonesian