Catfish Pecel Recipe
A catfish dish that has the original name Pecak catfish is processed by deep frying and is a typical food from East Java. The key to the delicacy of this dish actually lies in the sambal served, as well as the savory taste of the fried catfish. This combination gives its own extraordinary delicacy, especially when served with fresh vegetables.
Ingredients
- Catfish, body skin - 3 tails
- Cooking oil for frying fish - to taste
- Seasoning for fish:
- Garlic - 3 cloves
- Turmeric - 1/2 segment
- Salt - 1/4 tsp
- Chili Ingredients:
- Cayenne pepper - 10 pieces
- Big chili - 3 pieces
- Shallots - 3 cloves
- Tomato - 1 piece
- Terasi - 1/2 tsp
- Brown sugar - 1/2 tbsp
- Oil for frying - 3 tbsp
- Salt to taste
- Vegetables (optional):
- Cabbage leaves - to taste
- Cucumber - to taste
- Long beans - to taste
- Carrots - to taste
- Purchase ingredients and cooking utensils
Plans
- Puree all the spices for the fish, then coat the whole fish. Let stand a moment, then fry until crisp or according to taste. Drain the fish.
- Fry all the chili ingredients, mix well. Make sure the shrimp paste is cooked and the brown sugar has melted. Turn off the stove, let it sit for a while.
- Uleg or blender all the chili ingredients in a warm state, as well as the oil. Grind until not too smooth and serve in a serving chili bowl.
- Serve fried catfish together with chili sauce and fresh vegetables, also with hot rice.
- 1. For those who are amused by holding catfish because they are slimy, you can sprinkle the fish's body with rubbing ash and then massage it down so that the mucus is carried away by the rubbing ash.
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