Tuesday, February 8, 2011

Fish Sambal


5 pcs of King fish/mackerel
1 tsp turmeric powder
1 tsp salt
enough oil to fry the fish


2 medium onion - thinly sliced
1 garlic cloves - minced
1 tbsp of chili powder mix with 1/2 tsp sambal oelek ( depends on how spicy you want)
1 tsp of brown sugar
salt to taste
1/2 tsp belacan ( dried shrimp paste)
tamarind juice

  • Season the fish with turmeric and salt and fry slightly. Take out and leave it on a paper towel.
  • In the same wok, reduce the oil and saute onions, garlic and belacan till fragrant.
  • Add in the chili mixture and a little bit of tamarind juice. Cook in a slow heat till the oil seperates. Season with salt and brown sugar. Adjust the taste accordingly. If you need it to be less spicy, reduce the amount of chili. Add more tamarind juice if you want it to be little tangy. More sugar if you want it to be sweeter.
  • Lastly add the fish and coat well with sauce. Dish out and serve with hot white rice and some vegetables..
Note :  The above given measurements can be reduced for individuals taste bud.

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