Ingredients with Measurements:
- 4 catfish fillets
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 teaspoon of chili powder
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
Step-by-step instructions:
1. In a large bowl, mix together water, salt, turmeric powder, coriander powder, cumin powder, garlic powder, ginger powder, and chili powder.
2. Add catfish fillets to the bowl and marinate for at least 30 minutes.
3. Heat oil in a deep fryer or a deep pot over medium-high heat.
4. Fry the catfish fillets until golden brown and crispy. Drain on paper towels.
5. In a small saucepan, mix together tamarind paste, palm sugar, vinegar, and soy sauce. Cook over medium heat until the sugar has dissolved.
6. In a small bowl, mix together cornstarch and water. Add the mixture to the saucepan and stir until the sauce thickens.
7. Serve the fried catfish fillets with the sweet and sour sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the catfish fillets at 350°F (180°C).
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- You can use any type of white fish instead of catfish.
- Brown sugar can be used instead of palm sugar.
- Lemon juice can be used instead of vinegar.
Variations:
- You can add chopped peanuts to the sweet and sour sauce for extra crunch.
- You can add sliced cucumbers and tomatoes to the dish for freshness.
Tips and tricks:
- Make sure the oil is hot enough before frying the catfish fillets to ensure they are crispy.
- Use a slotted spoon to remove the catfish fillets from the oil to prevent them from breaking apart.
- Double the sweet and sour sauce recipe if you like more sauce.
Storage instructions:
- Store the leftover catfish fillets and sweet and sour sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the catfish fillets in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Reheat the sweet and sour sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the Pecel Lele with Sweet and Sour Sauce on a bed of lettuce for a pop of color.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Indonesian-style fried rice or stir-fried vegetables.
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little bit of water to thin it out.
- If the catfish fillets are not crispy, increase the temperature of the oil.
Food safety advice:
- Make sure the catfish fillets are cooked to an internal temperature of 145°F (63°C) to ensure they are safe to eat.
Food history:
- Pecel Lele is a popular Indonesian dish made with fried catfish and a sweet and sour sauce.
Flavor profiles:
- The catfish fillets are crispy and flavorful from the spices used in the marinade. The sweet and sour sauce adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
- Serve the Pecel Lele with Sweet and Sour Sauce as a main dish for lunch or dinner.
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Region: Indonesian