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
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 red onion, sliced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of lime juice
- 1 tablespoon of fish sauce
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
Special Equipment Needed:
- Grill or grill pan
- Mortar and pestle
Step-by-Step Instructions:
1. In a pot, boil 2 cups of water with 1 teaspoon of salt, sugar, tamarind paste, and shrimp paste. Add the catfish fillets and cook for 10 minutes. Remove from heat and set aside.
2. Preheat the grill or grill pan to medium-high heat.
3. Brush the catfish fillets with vegetable oil and grill for 3-4 minutes on each side or until cooked through.
4. In a mortar and pestle, pound the garlic, red chili peppers, green chili peppers, and salt until it forms a paste.
5. In a bowl, mix the paste with lime juice, fish sauce, vegetable oil, and sugar.
6. Serve the grilled catfish fillets with sliced cucumber, tomato, and red onion. Drizzle the sambal matah over the top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 260
Fat per serving: 12g
Protein per serving: 29g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sugar per serving: 6g
Substitutions for ingredients:
- Catfish fillets can be substituted with any white fish fillets.
- Tamarind paste can be substituted with lime juice.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add sliced lemongrass to the sambal matah for extra flavor.
- Use chicken or beef instead of catfish fillets.
Tips and Tricks:
- Make sure to brush the catfish fillets with oil before grilling to prevent sticking.
- Adjust the amount of chili peppers in the sambal matah to your desired level of spiciness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the catfish fillets in the microwave or oven until heated through.
Presentation Ideas:
Serve the Pecel Lele with Sambal Matah on a bed of rice with the sliced cucumber, tomato, and red onion arranged around the edges.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Pair with a cold glass of iced tea or a light beer.
Suggested Side Dishes:
Serve with steamed rice or a side of stir-fried vegetables.
Troubleshooting Advice:
- If the catfish fillets are sticking to the grill or grill pan, brush them with more oil.
- If the sambal matah is too spicy, add more sugar or lime juice to balance the flavors.
Food Safety Advice:
Make sure to cook the catfish fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
Pecel Lele is a popular Indonesian dish made with fried or grilled catfish fillets. Sambal Matah is a traditional Balinese condiment made with chili peppers, garlic, and lime juice.
Flavor Profiles:
The Pecel Lele has a smoky and slightly sweet flavor from the grilled catfish fillets. The Sambal Matah adds a spicy and tangy kick to the dish.
Serving Suggestions:
Serve the Pecel Lele with Sambal Matah as a main course for lunch or dinner.
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Region: Indonesian