🇮🇩 Indonesia recipe
Pecel Lele
Pecel Lele is a quintessential Indonesian street food of whole catfish deep-fried until the skin is shatteringly crispy and the flesh inside is moist and flaky. Found at humble roadside tents (warung tenda) that open at dusk across Java, pecel lele is always served with a fiery sambal terasi and a plate of fresh lalapan (raw vegetables). The combination of crunchy fish, explosive chili sambal, and cool, crisp vegetables makes it an irresistible late-night meal.
Prep15 mins
Cook15 mins
Serves4
Difficultyeasy
Ingredients
- 4 whole catfish (about 200g each), cleaned and gutted
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon lime juice
- Vegetable oil for deep-frying
- 8 bird's eye chilies
- 4 large red chilies
- 3 cloves garlic
- 1 teaspoon shrimp paste (terasi), toasted in foil
- 1 tablespoon palm sugar
- 2 tablespoons lime juice for the sambal
- Fresh lalapan: cucumber, cabbage, basil leaves, long beans
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 360
- Protein
- 24 g
- Carbs
- 22 g
- Fat
- 20 g
