Pecak Lele dan Sambal

Recipe by Dapur Rasamasa

Serve: 4 Person

Crispy dry skin, juicy meat in the inside

4 catfish, washed thoroughly
Cooking oil
1½ glass coconut milk
1¼ teaspoon lime juice

Brine

1 teaspoon salt
½ teaspoon tamarind, dissolved in 1 tablespoon water
2 clove garlic, ground to a paste
½ glass water

Spice Paste

50 gram fried peanuts
1¼ teaspoon salt
¾ teaspoon sugar
1 thumbsize ginger
8 red curly chilies
2 green curly chilies
6 bird's eye chilies
2 shallots
1 clove garlic

Steps

Soak catfish in brine.
Heat oil on a pan. Once hot, add in catfish, turn heat to medium, and deep fry until crisp dry and golden. Remove from heat, and strain.
Bring coconut milk to a boil. Add in spice paste and stir well. Turn off heat, remove then add lime juice.
Pour coconut milk sauce over crispy dry catfish. Serve.

Dapur Rasamasa

Crispy dry skin and moist and tender flesh can be achieved by frying them in hot cooking oil over medium heat. This pecak lele dan sambal recipe has been tested a Dapur Rasamasa