Fish sambal

Fish sambal

Sambal ikan

By
From
South East Asian Food

In Nyonya cooking seafood is often combined with rich and thick Malay-style fried sambal. This recipe uses a fried sambal sauce to pep up Chinese fried fish. Accompany with white rice or Nasi lemak.

Ingredients

Quantity Ingredient
600g trevally or short-bodied mackerel or other frying fish, cleaned and scaled
vegetable oil, for deep-frying fish the Asian way
1/3 cup tamarind water
1 teaspoon sugar, or more to taste
salt, to taste
1/2 cup water
3 lime leaves, shredded

Paste spices

Quantity Ingredient
3 dried chillies, seeded, soaked in hot water until soft and then squeezed dry
5 fresh red chillies, sliced
1 stalk lemongrass, sliced finely
2.5cm slice shrimp paste
3 medium garlic cloves, sliced
10 shallots, sliced

Method

  1. Dry the fish and make 3 slashes across each side. Then prepare the spice paste. In a mortar or a food processor attachment pound the dried chillies to a paste. Add the other spices one by one in the order in which they appear, pounding each one finely as you go.
  2. Heat the oil in a wok and fry the fish until it is brown, turning to cook the other side. Lift out, drain and keep warm.
  3. Leaving 3 tablespoons of oil in the wok, fry the paste until fragrant. Add the tamarind water, sugar and salt to taste, and stir in the plain water, allowing the mixture to bubble and thicken. Place the fish on a serving dish, pour the sambal over it and garnish with shredded lime leaves.
Tags:
SBS
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