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 tablespoon of lime juice
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of peanut butter
- 2 cloves of garlic, minced
- 2 red chilies, chopped
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- Salt and pepper to taste
- 1 tablespoon of chopped peanuts
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. In a pot, bring water, salt, sugar, tamarind paste, and shrimp paste to a boil. Add catfish fillets and cook for 10 minutes. Remove from heat and let it cool.
2. In a blender or food processor, blend vegetable oil, lime juice, sweet soy sauce, peanut butter, garlic, red chilies, tomatoes, tomato paste, salt, and pepper until smooth.
3. Preheat grill or grill pan over medium-high heat. Grill catfish fillets for 3-4 minutes on each side or until cooked through.
4. Serve grilled catfish fillets with spicy tomato sauce. Garnish with chopped peanuts and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
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.
- Sweet soy sauce can be substituted with regular soy sauce and sugar.
Variations:
- Add more or less chili depending on your preferred level of spiciness.
- Use different types of fish fillets.
- Add vegetables such as cucumber or bean sprouts to the dish.
Tips and tricks:
- Make sure to remove any bones from the catfish fillets before grilling.
- If the sauce is too thick, add a little bit of water to thin it out.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftover catfish and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat catfish fillets in the microwave or oven until heated through.
- Reheat sauce in a small pot over low heat until heated through.
Presentation ideas:
- Serve on a bed of rice or noodles.
- Garnish with lime wedges and sliced red chilies.
Garnishes:
- Chopped peanuts
- Chopped cilantro
- Lime wedges
- Sliced red chilies
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Indonesian-style salad
- Fried tofu
- Steamed vegetables
Troubleshooting advice:
- If the sauce is too spicy, add more peanut butter or sweet soy sauce to balance it out.
- If the catfish is overcooked, it will be dry. Make sure to grill it for the recommended time.
Food safety advice:
- Make sure to cook the catfish fillets thoroughly to avoid any foodborne illnesses.
Food history:
- Pecel Lele is a popular Indonesian dish made with grilled catfish and spicy tomato sauce.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Indonesian