Spicy Grilled Catfish with Sambal Terasi Pecel Lele
A flavorful Indonesian dish featuring grilled catfish served with a vibrant and spicy sambal terasi (shrimp paste chili sauce). This recipe offers a delicious balance of smoky, savory, and spicy flavors.
Ingrediënten
- catfish fillets
- lime juice
- turmeric powder
- garlic powder
- salt
- vegetable oil
- red chilies
- bird's eye chilies
- shallots
- garlic cloves
- tomato
- terasi shrimp paste
- palm sugar
- lime juice
- salt
- cucumber
- lettuce
- fresh basil
Bereidingswijze
- Marinate the Catfish: In a bowl, combine the catfish fillets with lime juice, turmeric powder, garlic powder, and salt. Rub the marinade evenly over the fish. Let it marinate for at least 15 minutes.
- Prepare the Sambal Terasi: Grill or toast the shrimp paste until fragrant. In a mortar and pestle (or a food processor), combine the red chilies, bird's eye chilies (if using), shallots, garlic cloves, tomato, grilled shrimp paste, palm sugar, lime juice, and salt. Grind or blend until you achieve a coarse paste.
- Grill the Catfish: Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the marinated catfish fillets on the grill and cook for about 4-5 minutes per side, or until cooked through and slightly charred.
- Assemble and Serve: Arrange lettuce leaves on a plate. Place the grilled catfish on top of the lettuce. Spoon the sambal terasi generously over the catfish. Garnish with cucumber slices and fresh basil sprigs.
- Serve immediately with steamed rice (optional).
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