Sambal is also versatile, and it can be used as the base for stir-fried vegetables, noodles, fried rice, so on and so forth, making it a common foundation in Malaysian spicy recipes (SPICY PRAWN WITH BEANS).
The raw sambal is also the core for this spicy fish recipe. It is known as fish sambal or sambal ikan in our local Bahasa Malaysia language. Spicy fish can be made as Malay-style or Nyonya-style. This recipe is precisely the Nyonya-style spicy fish, as it uses local herbs which are known for their health benefits and are highlighted in traditional Malaysian cooking (TOP URBAN GARDENING BENEFITS).
The recipe may look complex, but the
cooking is straightforward. The first step is preparing the sambal paste.
Traditionally, sambal is pounded in the mortar and pestle. Yet, there is also
the convenience of using a blender or food processor, which still produces a
flavourful paste for anyone learning how to make sambal ikan at home.
Malaysian-style spicy fish, with its
spicy, tangy and aromatic tastes, is truly aptly for a rice meal. When paired
with a simple salad or even sliced cucumber, it is a wholesome, complete,
satisfying and fulfilling meal.
Ingredients for Spicy Fish
For the chilli paste/sambal
5 red fresh chillies
5 garlic
½ inch ginger
½ inch fresh turmeric
½ inch roasted shrimp paste/belacan
**Blend or pulse these ingredients together. In needed add some water
Other ingredients
8 sardine -degut and cleaned
Some salt
Some turmeric powder
**Mix these ingredients together
Tamarind juice - as needed
Some kaffir lime leaves/daun limau purut –
tear into pieces
Oil as needed
Salt to taste
How to Make Spicy Fish/Fish Sambal
Heat oil and fry fish on both sides.
Remove and set aside
Reduce the amount of oil and tip in the
chilli paste.
Stir and cook till oil splits.
Pour tamarind juice.
Stir all together.
Add fried fish, lime leaves and salt.
Stir all in and dish out.
