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Fish Sambal

Fish Sambal

Sambal are normally used in Indonesian ,Singapore and Malaysian cooking mainly using red hot chillies which is super hot and spicy. It’s blend with dried chillies or red chillies, tomatoes, onions, garlic and ginger. Lime juice is also added to give a sour taste to the dishes. Today I’m going to share my recipe of sambal fish, which goes well with steamed rice or any variety rice. Hope you will enjoy another taste bud of Singapore recipe.

Serving Size: 4


For the Sambal Paste:

1 chopped onions

2 chopped tomatoes

1 red bell pepper

10 dried chillies (soaked in hot water for 1hr)

2tbsp crushed chillie flasks

5 garlic cloves

A small ginger

1tsp sugar

1tbsp tomato paste

1tsp shrimp paste (optional)

1tsp grounded anchovy (fry dried anchovy in 2tbsp oil and grinded it)

3tbsp lime juice

Coat a frying pan with 2tbsp oil and roast all the above mention ingredient and grind to a smooth paste once cooled-keep aside.

Marinate for the fish:

1lb boneless fish of any kind

1tbsp chillie powder

1tsp garam masala

2tbsp rice flour

2tbsp all purpose flour

1tsp salt

½ tsp turmeric powder

2tbsp curd

1tbsp lime juice

Marinate the fish cube with all the ingredients in large bowl and leave in fridge overnight.

1 cup finely chopped onions

1 cup finely chopped tomatoes

1tsp mustard seeds

2 cup oil for frying

Preparation Method:

Coat a non-stick frying pan with 2 cup oil and shallow fry the marinated fish cubes-drained and keep aside.

In another wok add 3tbsp oil and add mustard seeds. Once the seed starts to crack add the chopped onions and tomatoes. Sauté them till they become tender and pour the sambal paste and bring to a boil. Once the paste starts to boil add the fried fish and cover with lid. Let the cook well in the paste for about 10 minutes or until the oil starts to separate. Remove the lid and adjust the level of salt and serve hot with steaming white rice.


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