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pecel lele

Pecel Lele - Indonesian Crispy Catfish with Chili Peanut Sambal

Pecel Lele is one of Indonesia’s most beloved street foods — crispy deep-fried catfish served with spicy chili sambal and fresh vegetables on the side.This international-friendly version keeps the soul of the dish intact but uses easy-to-find ingredients like catfish fillets, mild chilis, and a peanut-based sambal for balance and comfort.
It’s spicy, crunchy, nutty, and utterly satisfying — a Southeast Asian comfort food you can recreate at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indonesian, Southeast Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Catfish
  • 4 small whole catfish cleaned and scored (lele – or substitute with farm-raised catfish fillets)
  • 1 tablespoon lime or lemon juice air jeruk nipis
  • 2 cloves garlic minced (bawang putih)
  • 1 teaspoon ground coriander ketumbar bubuk
  • ½ teaspoon ground turmeric kunyit bubuk
  • 1 teaspoon salt
  • Vegetable oil for deep frying
For the Sambal (Chili Sauce)
  • 8 –10 red chilies cabe merah keriting – adjust for heat preference
  • 3 –4 bird’s eye chilies cabe rawit – optional, for extra heat
  • 3 shallots bawang merah, peeled
  • 2 cloves garlic bawang putih
  • 1 roasted tomato tomat bakar
  • 1 roasted candlenut kemiri – or substitute with macadamia nut
  • ½ teaspoon shrimp paste terasi, lightly toasted – or Thai shrimp paste (belacan)
  • 1 tablespoon palm sugar gula merah – or brown sugar
  • 1 teaspoon salt
  • 2 tablespoons roasted peanuts kacang tanah goreng – optional but recommended
  • 2 tablespoons vegetable oil for frying sambal ingredients
For the Side (Lalapan)
  • Sliced cucumber timun
  • Fresh basil or Thai basil kemangi
  • Shredded cabbage kol

Instruction
 

  1. Prepare the Catfish
    Rinse catfish fillets under cold water, then pat dry with paper towels.Rub with lime juice and a little salt, let sit for 5–10 minutes to remove any fishy odor.
  2. Season the Catfish
    Mix ground coriander, turmeric, minced garlic, and salt into a paste.Coat the catfish fillets evenly and let marinate for 20–30 minutes.
  3. Cook the Catfish
    - Deep-fry method (authentic): Heat oil (about 350°F / 175°C). Fry the fish until golden and crispy, about 3–4 minutes per side.
    - Pan-sear / Air-fryer method (Western-friendly): Lightly coat the fish with oil and cook in a pan or air fryer until crispy outside and flaky inside.
  4. Make the Sambal
    Heat 1 tablespoon of oil in a small pan.Sauté chili, garlic, shallot, and tomato until soft and slightly charred.
    Transfer to a mortar & pestle or food processor. Add roasted peanuts, shrimp paste, brown sugar, and salt.
    Grind or pulse until smooth but slightly coarse. Adjust salt or sugar to taste.
  5. Serve
    Place the crispy catfish on a plate, spoon the sambal on top or serve on the side.Add fresh cucumber, lettuce, and herbs for a cooling contrast.

Notes

  • Fish Substitute: If whole catfish isn’t available, farmed catfish fillets, tilapia, or trout work well. Make sure to keep the skin on for extra crispiness.
  • Shrimp Paste Alternatives: Indonesian terasi has a strong aroma; for a milder umami flavor, use Thai shrimp paste (belacan) or anchovy paste.
  • Chili Heat: Traditional pecel lele can be quite spicy. If you prefer a gentler version, reduce bird’s eye chilies or replace part of them with roasted red bell peppers for sweetness and color.
  • Palm Sugar Swap: Brown sugar or coconut sugar can be used as an alternative without losing the caramel depth.
  • Peanut Tip: Use unsalted roasted peanuts or even creamy peanut butter for a smoother sambal texture.
  • Cooking Method: Deep-frying gives the most authentic texture, but pan-searing or air-frying with a thin oil layer works beautifully and keeps it lighter.
  • Serving Style: In Indonesia, pecel lele is served directly over the sambal on a stone mortar (cobek). For a Western-style presentation, serve sambal on the side in a small bowl — elegant yet authentic.