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Pecak Lele dan Sambal

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


  • 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


  1. Soak catfish in brine.
  2. 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.
  3. Bring coconut milk to a boil. Add in spice paste and stir well. Turn off heat, remove then add lime juice.
  4. 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


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