Material:
4 medium-size catfish tails, clean, body slices
Oil for frying

Marinade, mix well:
1 tsp coriander, mashed
3 cloves garlic, mashed
1 tsp fine salt
2 tablespoons lime juice
75 ml water




Sambal Pecel Lele:
5 large red chilies, fried
10 fruit chili, fried
2 tomatoes, fried
4 cloves garlic, fried
Two spring onions, fried
4 fruit pecan fried
1 tsp lime / lemon
1 teaspoon salt

Lalapan Complement:
Cucumber
Basil
Tomatoes

How to Make:
1. Soak catfish with a marinade solution. Allow 30 minutes to allow the flavors to infuse.
2. Heat oil, fry until cooked and dry catfish. Remove and drain.
3. Sambal Pecel Catfish: Mix all sauce ingredients in cobek, with ulekan puree until smooth.
4. Presentation: Prepare a serving dish, arrange catfish, chili lapanan and complement. Serve immediately while hot hot.

For the third portion
Tip: Use a fire with a medium to mature and dry catfish evenly. Vegetables may be substituted for fresh vegetables according to taste.