Sambal Fish – Aromatic Fried Fish With a Hot Chilli Sauce

sambal

🥗Healthier: homemade chili paste

💰Cheaper: hot sauce

Homemade chili paste can be lower in sodium and additives.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is often more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often cheaper.

Finely chop thai shallots, garlic, and ginger.

Soak dried red chilies in hot water for 10 minutes, deseed, and chop.

Pound the fresh and dried chilies, garlic, shallots, ginger, lemongrass, and balachan paste into a smooth paste.

Add tamarind puree to the sambal mixture and mix well.

Heat a frying pan and add a tablespoon of oil.

Fry the sambal mixture for about 10 minutes, stirring constantly until it reduces and darkens in color.

Prepare banana leaves by brushing them with oil and placing them in the frying pan.

Season the fish fillets with salt and place them on the banana leaves.

Spread sambal over the fish fillets and cover with the banana leaves.

Cook the fish for 10 minutes, allowing it to steam and fry simultaneously.

Check the fish after 10 minutes to ensure it is cooked through and flaky.

Serve with lime juice and garnish with cucumbers and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens