Pecel Lele — Print Recipe — The Culinary Codex

Whole catfish deep-fried to a fierce golden crunch, the skin blistered and shatteringly crisp, served with fiery sambal terasi and fresh lalapan vegetables — Indonesian street food at its purest.

Ingredients

4 whole catfish, cleaned and scored
2 tsp salt
1 tsp turmeric powder
Vegetable oil for frying
Sambal terasi: 10 bird's eye chilies, 5 shallots, 3 cloves garlic, 1 tsp shrimp paste (terasi), 2 tomatoes, salt, sugar, lime juice
Lalapan: cucumber, basil leaves (kemangi), cabbage, long beans

Instructions

1 Score the catfish on both sides with diagonal cuts. Rub with salt and turmeric. Let sit for 15 minutes.
2 Heat oil in a wok or deep fryer to 180°C (350°F). Fry catfish for 6-8 minutes until deeply golden and very crispy. Drain on paper.
3 Make sambal terasi: roast chilies, shallots, garlic, and tomatoes over an open flame or dry skillet until charred. Pound with shrimp paste, salt, sugar, and lime juice in a mortar.
4 Arrange fresh lalapan vegetables on a plate: cucumber slices, fresh basil (kemangi), cabbage wedges, and long beans.
5 Serve the crispy catfish on a bed of steamed rice with a generous spoonful of sambal terasi and lalapan on the side.

Did You Know?

Pecel lele warung tents open only at night, marked by a distinctive dim yellow light, and are considered one of the cheapest and most satisfying meals in all of Indonesia.