Ingredients with Measurements:
- 4 catfish fillets
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of tamarind paste
- 1 teaspoon of palm sugar
- 1 teaspoon of shrimp paste
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of paprika
- 1 cup of roasted peanuts
- 2 cloves of garlic
- 2 red chili peppers
- 1 tablespoon of palm sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1/2 cup of water
Special equipment needed:
- Grill or frying pan
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, mix together water, salt, tamarind paste, palm sugar, shrimp paste, garlic powder, onion powder, coriander, cumin, turmeric, and paprika.
2. Add catfish fillets to the bowl and marinate for at least 30 minutes.
3. Grill or fry the catfish fillets until cooked through, about 5-7 minutes per side.
4. In a blender or food processor, combine roasted peanuts, garlic, red chili peppers, palm sugar, tamarind paste, soy sauce, lime juice, and water. Blend until smooth.
5. Serve the grilled or fried catfish fillets with the spicy peanut sauce on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10-14 minutes
5. Temperature:
Grill or frying pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 18g
Protein: 34g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- Catfish fillets can be substituted with any white fish fillets.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
- Shrimp paste can be omitted for a vegetarian version.
- Red chili peppers can be substituted with chili flakes or hot sauce.
Variations:
- Add chopped fresh herbs like cilantro or basil to the spicy peanut sauce for added flavor.
- Serve with steamed rice or noodles for a complete meal.
- Add sliced cucumbers or pickled vegetables as a refreshing side dish.
Tips and tricks:
- Make sure to marinate the catfish fillets for at least 30 minutes to allow the flavors to penetrate the fish.
- Use a non-stick frying pan or grill to prevent the fish from sticking.
- Adjust the spiciness of the peanut sauce to your liking by adding more or less chili peppers.
Storage instructions:
Store leftover catfish and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the catfish fillets in the microwave or oven until heated through. Reheat the peanut sauce on the stove over low heat, stirring constantly.
Presentation ideas:
Arrange the grilled or fried catfish fillets on a platter and drizzle the spicy peanut sauce over the top. Garnish with chopped peanuts and fresh herbs.
Garnishes:
Chopped peanuts, fresh herbs like cilantro or basil, sliced cucumbers or pickled vegetables.
Pairings:
Steamed rice, noodles, or a side salad.
Suggested side dishes:
Steamed rice, noodles, or a side salad.
Troubleshooting advice:
- If the fish is sticking to the pan or grill, use a non-stick cooking spray or brush the fish with oil before cooking.
- If the peanut sauce is too thick, add more water to thin it out.
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 catfish and served with a spicy peanut sauce.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve Pecel Lele with Spicy Peanut Sauce as a main dish for lunch or dinner.
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Region: Indonesian