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Fish relish - sambal ikan
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| Artist: |
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| Categories: |
Asian, Condiments, Ethnic, Fish, Indonesian, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 4
| oz | Tuna fish, or: | | 3
| oz | Eel or: | | 3
| oz | Ikan teri | | 1
| cup | Thick santen (coconut milk) | | 4
| | Cloves garlic | | 3
| | Shallots, peeled and chopped | | 4
| | Kemiri (candlenuts) | | 3
| | Cabe rawit or: | | 2
| tsp | Chilli powder | | 2
| tbsp | Tamarind water or | | 2
| tsp | Tomato puree | | 1
| tsp | Brown sugar | | | Salt | | 2
| tbsp | Vegetable oil |
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Procedures:
| 1 | I find that the easiest and tastiest sambal ikan is made with canned tuna fish. | | 2 | Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. | | 3 | In indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies). | | 4 | Pound the garlic, shallots, kemiri and cabe rawit into a paste. | | 5 | Fry this paste in vegetable oil in a wok for about half a minute. | | 6 | Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. | | 7 | Stir in the santen, and go on simmering until the mixture becomes thick. | | 8 | This sambal can be served hot or cold |
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