This fish sambal makes an appearance at any Malaysian table, either as a treat for eager guests or as part of an everyday dinner.
It is deceptively simple to make and yet so satisfying.
All you need are a couple of everyday ingredients and you’ll have something special to please the masses.
This recipe is really forgiving, so feel free to use any fish that takes your fancy.
Flavours and pairings:
Tastebud-tingling and spicy-sweet. A hint of sourness from the tomato adds balance, while the kaffir lime leaves bring a delightful lemony note to please the senses. Serve with Kerabu Pucuk Paku, or stir-fried vegetables and a good helping of rice to lap up all that delicious sambal.
Ingredients:
To cook:
- 400g siakap or Asian sea bass fillet, sliced into inch-sized pieces lengthways
- ¾ teaspoon turmeric
- ¾ teaspoon salt
- 3 kaffir lime leaves
- 1 medium red onion, sliced
To blend:
- 2 medium red onions, cut into wedges
- 5 cloves garlic
- 5 large red chillies, cut into rough chunks
- 1 medium tomato, diced
Method:
- Marinate the fish fillets with turmeric and one teaspoon of salt. Set aside.
- Get your sambal going by blending onions, tomato, garlic and chillies. Blitz until fine, then set aside.
- Heat five tablespoons of oil on medium-high heat, in a wok or deep pan. Fry the fish fillets for a minute on each side, or until they turn golden and crisp. Remember to fry a few pieces at a time so as not to crowd the pan. Remove from wok or deep pan.
- Remove and clean any residual debris from the oil before proceeding.
- Reduce the fire to medium heat, then add the sambal to the same oil. Add kaffir lime leaves and three teaspoons of salt (or to taste). Stir well and allow to cook gently on low heat for 15-20 minutes, or until the oil begins to split.
- The sambal should have reduced to a thicker paste at this stage, so add about ¾ cup of water if you prefer your sambal with a little gravy. Add sliced onions and stir well for another five minutes.
- Finally, add the fish fillets but be careful to spread them out evenly and do not turn the fish. Cover with a lid, then allow to simmer on a gentle heat for five minutes.
- Spoon each fish fillet gently onto a dish and it’s ready to serve with generous helpings of sambal laced on top.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.