Pecel Lele

Pecel Lele, also known as Pecak Lele, is a cherished Indonesian dish originating from Lamongan in East Java. This delectable meal features deep-fried Clarias catfish and is a cornerstone of Javanese cuisine. Typically, the catfish is accompanied by a traditional sambal chili paste and is often served with sides such as fried tempeh, tofu, and steamed rice.

This dish has gained widespread popularity across Indonesian cities, especially in Java, while remaining closely tied to its origins in Lamongan, where many of its vendors hail from. You’ll commonly find Pecel Lele at street-side warungs, making it a cost-effective and easily accessible option for everyone.

Due to the migration of Javanese people, Pecel Lele has transcended national borders and can now be relished in places like Singapore and Malaysia.

It’s important not to confuse Pecel Lele with another Javanese dish called pecel. Pecel is a vegetable dish served with peanut sauce, whereas Pecel Lele is distinguished by its sambal terasi—a spicy condiment made with ground chili and shrimp paste. Some variations of Pecel Lele might even incorporate ground peanuts into the sambal for an additional layer of flavor.