Between the Indonesian sambal ikan asin and the Malaysian version, the ingredients are almost the same. But it is the sambal that sets apart Indonesian food and Malaysian food (CHICKEN RENDANG/RENDANG AYAM) from the rest of Southeast Asian cuisine.
While spicy gravies and sauces are common across Southeast Asia, where vegetables, meat, and seafood are cooked, the sambal remains the heart and soul of both Malaysian and Indonesian kitchens.
Whether it’s restaurant-style, street food-style, or homemade sambal, the essence is the same across the board. Various types of salted fish can be used, fish rubbed with salt and sun-dried. But the best choice remains threadfin (ikan kurau), as its firm texture ensures it won’t break easily while frying.
This dish is also known as sambal ikan
masin or sambal ikan asin, and when made with threadfin, it is specifically
called sambal ikan masin kurau.
Quick, easy, and made with pantry-friendly
ingredients, there is no other dish that comes close to the rich taste of
Malaysian Salted Fish Sambal. Served with rice and other side dishes, including
something as simple as a salad, it is a
truly satisfying Malaysian meal (MALAYSIAN CHICKEN NOODLE SOUP).
The YouTube video below brings you towards
the step-by-step cooking of Salted Fish Sambal or Sambal Ikan Masin (Sambal
Ikan Asin).
1 medium piece threadfin/ikan kurau salted fish - rinsed and sliced to small pieces
3 sliced shallots
4 sliced garlic
1 tbsp dried chilli paste
1 piece of roasted belacan/shrimp paste - pound
Palm sugar - per taste
Tamarind juice - per taste
Salt - per taste
Oil as needed
How to Make Salted Fish Sambal
Heat oil and fry salted fish till crispy.
Remove and set aside.
Reduce the amount of oil to 2 tbsp.
In the oil, saute shallots and garlic.
Stir all in.
Add fried salted fish and stir into the sambal.
Off the heat.
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