Pecel Lele (Deep Fried Cat Fish with Chili Paste) - IDFB Challenge #1

I have joined a group called Indonesian Foodblogger on Facebook, and every two months they have a challenge that every member can participate and there are prizes to win too! For the very first challenge, they present "Food by Its Country", and here is my entry..

This food reminds me much of my university life in Yogyakarta, where a lot of food hawkers sell this menu around Gadjah Mada University campus. And for sure, this was my favorite menu as a student before and yet today. Here is my version:

Ingredients:
- frozen cat fish, cut or whole, cleaned (available at Asian stores)
- 4 cloves of garlic, crushed
- 1Tbsp of ground coriander
- salt
- water
- oil for frying

To make sambal/chili paste:
- 4 cloves of garlic
- 4 cloves of shallot

- 1 big red chilly
- 12 chili paddy
- 1 tomato
- 1tsp of shrimp paste, toasted
- 1Tbsp of palm sugar
- salt

- kaffir lime (jeruk limau)
- used frying oil (the remaining after frying the fish)

Directions:

Since I normally bought the fish which was cleaned, I do not need to clean it myself. Make some slits on the side of the body. Mix crushed garlic, coriander, salt and water to marinate the fish in a container. Then marinate the fish in it for at least 30min. Deep fry it in hot oil under medium high heat until brown and crunchy. Drain off the excessed oil with paper towel.

To make chili paste: fry garlic, shallot, chili and tomato for 2-3minutes. Then transfer it into a grinder, I like to use "cobek" (traditional stone grinder). Add shrimp paste, salt and palm sugar and then grind until coarse smooth. Sprinkle some kaffir lime juice over.

Serve with warm steamed rice and some fresh veggies (lettuce, cucumber, cabbage, tomato, long beans, etc). You may add some sweet soy sauce into the chili paste to reduce the spiciness.