Ingredients with Measurements:
- 4 catfish fillets
- 1 cup of rice flour
- 1 tsp of salt
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of turmeric powder
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of paprika powder
- 1 egg
- 1 cup of water
- Oil for frying
For the Spicy Chili Sauce:
- 5 red chili peppers, chopped
- 4 cloves of garlic, chopped
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 2 tbsp of fish sauce
- 1 tbsp of lime juice
- Salt to taste
Special equipment needed:
- Deep fryer or a large pot for frying
- Blender or food processor
Step-by-step instructions:
For the Pecel Lele:
1. Rinse the catfish fillets and pat them dry with a paper towel.
2. In a mixing bowl, combine the rice flour, salt, coriander, cumin, turmeric powder, garlic powder, onion powder, and paprika powder.
3. In a separate bowl, beat the egg and mix it with water.
4. Dip each catfish fillet into the egg mixture, then coat it with the rice flour mixture.
5. Heat the oil in a deep fryer or a large pot over medium-high heat.
6. Fry the catfish fillets until they are golden brown and crispy, about 5-7 minutes.
7. Remove the catfish fillets from the oil and place them on a paper towel to drain the excess oil.
For the Spicy Chili Sauce:
1. In a blender or food processor, blend the red chili peppers and garlic until they are finely chopped.
2. In a small saucepan, combine the chili-garlic mixture, tamarind paste, palm sugar, fish sauce, lime juice, and salt.
3. Cook the sauce over medium heat, stirring occasionally, until the sugar has dissolved and the sauce has thickened, about 5-7 minutes.
4. Remove the sauce from the heat and let it cool.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
5. Temperature:
- Oil for frying: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 20g
- Saturated fat: 4g
- Cholesterol: 110mg
- Sodium: 1100mg
- Total carbohydrates: 40g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 25g
Substitutions for ingredients:
- Instead of catfish fillets, you can use other types of fish such as tilapia, cod, or haddock.
- If you don't have rice flour, you can use all-purpose flour or cornstarch.
- If you can't find tamarind paste, you can use lime juice or vinegar instead.
- If you don't have palm sugar, you can use brown sugar or honey.
Variations:
- You can add other spices to the rice flour mixture such as chili powder, ginger powder, or curry powder.
- You can use different types of chili peppers for the sauce such as jalapenos, serranos, or Thai bird's eye chilies.
- You can add other ingredients to the sauce such as lemongrass, ginger, or shallots.
Tips and tricks:
- Make sure to pat the catfish fillets dry before coating them with the rice flour mixture to ensure that the coating sticks well.
- If the oil is too hot, the coating will burn before the fish is cooked through. If the oil is not hot enough, the coating will be soggy. The ideal temperature for frying is 375°F (190°C).
- To make the sauce spicier, you can add more chili peppers or leave the seeds in.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store the leftover catfish fillets and sauce separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- To reheat the catfish fillets, place them on a baking sheet and bake them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
- To reheat the sauce, warm it up in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Arrange the catfish fillets on a platter and drizzle the sauce over them.
- Garnish with chopped cilantro, sliced red chili peppers, and lime wedges.
Garnishes:
- Chopped cilantro
- Sliced red chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Indonesian-style fried rice (nasi goreng)
- Gado-gado (Indonesian salad with peanut sauce)
- Sate (grilled meat skewers)
Troubleshooting advice:
- If the coating is falling off the catfish fillets, make sure to pat them dry before coating them and don't overcrowd the fryer or pot.
- If the sauce is too thick, you can add a little bit of water to thin it out.
- If the sauce is too salty, you can add more palm sugar or lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the catfish fillets until they are fully cooked and reach an internal temperature of 145°F (63°C) to prevent foodborne illness.
- Use a thermometer to check the temperature of the oil and make sure it doesn't exceed 375°F (190°C) to prevent the oil from catching fire.
- Wash your hands and all utensils and surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
- Pecel Lele is a popular Indonesian dish that originated in Java. It consists of fried catfish fillets served with a spicy chili sauce and is often eaten with steamed rice.
Flavor profiles:
- The catfish fillets are crispy on the outside and tender on the inside, with a mild flavor that pairs well with the spicy and tangy chili sauce.
Serving suggestions:
- Serve the Pecel Lele with Spicy Chili Sauce as a main dish for lunch or dinner.
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Region: Indonesian