Pecel Lele-Style Crispy Catfish with Sambal

Ingredients

• 300 g catfish fillets
• 1/2 tsp salt
• 1 tbsp lime juice
• 1/4 tsp ground white pepper
• 1/2 cup cornstarch
• 300 ml neutral oil (for frying)
• 3 small shallots
• 2 cloves garlic
• 4 pieces red chili (fresh or dried, to taste)
• 1 tbsp kecap manis (sweet soy sauce)
• 1 tsp tamarind paste(optional)
• 1 tsp brown sugar
• 2 tbsp water
• 1 tbsp cooking oil (for sambal)
• 1/2 medium cucumber
• 1/4 cup fresh basil or mint
• 1/2 cup bean sprouts
• 1 tsp lime juice (for salad)
• 1/8 tsp salt (for salad)(optional)
• 1 tbsp roasted peanuts (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Pat catfish dry. Season with salt, white pepper, and lime juice. Toss fish in cornstarch until evenly coated. Finely chop or blend shallots, garlic, and chilies for the sambal. Slice cucumber; roughly tear herbs; rinse and drain sprouts.

2. 2

   Fry (20 minutes): Heat neutral oil in a skillet/wok over medium-high heat. Fry catfish in batches until deep golden and crisp, about 4–6 minutes per batch, then transfer to a rack or paper towel to drain.

3. 3

   Make sambal while frying finishes: In a small pan, heat 1 tbsp oil. Sauté the shallot-garlic-chili mixture for 2–3 minutes until fragrant. Stir in kecap manis, tamarind paste (if using), brown sugar, and 2 tbsp water. Simmer 3–4 minutes until thick and glossy.

4. 4

   Serve: Toss cucumber, herbs, and sprouts with lime juice (and a pinch of salt if desired). Plate crispy catfish, spoon sambal over or alongside, and top with peanuts if using.