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Fried Fish Sambal Recipe

Fried Fish Sambal Recipe

(Sambal Goreng Ikan)

Ingredients : Serves 6

500 g



2 strips

2 teaspoons

1 teaspoon

1/2 teaspoon

3 tablespoons

1/2 cup


3/4 teaspoon

Fresh sprats (7.5 cm long)

Onion, roughly chopped

Candlenuts (Buah keras)

Lemon rind

Chili powder

Laos powder

Dried shrimp paste (Belacan)

Tamarind liquid

Thick coconut milk

Daun salam or curry leaves

Salt or to taste

Peanut oil for deep frying

Plain flour

Method :
  • Wash fish well, removing heads and stomach bags.

  • Rinse again in cold water and drain in a colander, then on absorbent paper.

  • Start making the hot sauce.

  • Put onion, candlenuts, lemon rind, chili, laos powder and dried shrimp paste into container of electric blender and blend to a smooth paste.

  • It may be necessary to add a tablespoon or two or the tamarind liquid to enable the mixture to be drawn down on to the blades.

  • Heat 3 tablespoons peanut oil in a saucepan and fry the blended mixture, stirring constantly, until it is thick, dark in color and does not stick to pan.

  • Add remaining tamarind liquid, the coconut milk, daun salam leaves and salt and simmer, uncovered, until it is thick and looks oily on top.

  • Remove from heat and leave aside until fish is fried.

  • Roll the fish in plain flour to coat thinly, dust off excess flour.

  • Heat enough peanut oil in a wok or small frying pan to deep fry the fishes.

  • When oil is very hot put in the fishes, a handful at a time.

  • Fry over medium heat until brown and crisp, 4 to 5 minutes.

  • Drain on absorbent paper.

  • When all the fishes had been fried, turn them on to the spice mixture and mix gently but thoroughly.

  • Serve at once, while the fish is still crisp.

  • If this dish has to be made ahead, do not combine fish and spices until the last minute.

Note : If you do not like sambals to be too hot, reduce chili powder and use paprika instead to impart a good color without the pungent taste.


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