Grilled Fish in Hot Sauce Recipe

(Pecak Lele)

Ingredients :

2-3 (600g)

1 teaspoon

1/2 teaspoon

250 cc

25 g

Spices (ground)

3

5

2 teaspoons

3

2

Catfish

Tamarind

Salt

Coconut milk from 1/2 coconut

Basil leaves

Red chilies, streamed or grilled

Bird's eye chili, steamed or grilled

Chopped lesser galangal, roasted

Candlenuts, fried

Kaffir lime leaves, fried

Salt and sugar or brown sugar

• Clean and gut the catfish, then score the sides.
• Rub with tamarind and salt, and let it stand for 10 minutes.
• Grill the fish over hot charcoal until it is cooked.
• Press the fish with the back of a spoon so that the spices will be easily absorbed.
• Mix the ground spices with coconut milk.
• Allow to simmer and stir from time to time until the milk boils.
• Add basil leaves.
• Remove from heat and pour over grilled fish.