Asian Recipes - Sambal Fish Recipe

Ingredients

• Medium-sized whole fresh fish, about 2 lbs/1 kg, cleaned and scaled

• 3 to 4 tbsp/45 to 60 ml fresh lime juice

• 2 tbsp/30 ml vegetable oil

• Vegetable oil for shallow frying

• Fresh Thai basil or sprigs of other fresh herbs and sliced red chilies to garnish

Spice Paste:

• 10 peppercorns, fresh or dried

• 6 large red chilies, chopped or 2 tbsp/30 ml ground chili paste

• 1 tbsp plus 2 tsp/5 ml chopped ginger

• 1 large cloves garlic, chopped

• 3 shallot onions, chopped

Seasoning:

• 1 tbsp/15 ml fish sauce

• 3 tbsp/45 ml tamarind water

• 2 tbsp/30 ml palm or brown sugar

• 1 cup/250 ml coconut milk

Serves 4

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Method:

1. Dry the fish with paper towel and sprinkle it inside and out with the lime juice. Set the fish aside, uncovered, while you prepare the rest of the ingredients.

2. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste.

3. Preheat a wok or saucepan and add the 2 tbsp/25 ml of oil. When the oil is hot, fry the spice paste for I1 to 2 minutes or until fragrant.

4. Add the fish sauce, tamarind water and sugar and bring to boil. Add the coconut milk. Bring to a boil again. Lower the heat and simmer the sauce for 4 minutes. Taste and adjust seasoning, adding more fish sauce, sugar or lime as desired. Keep the sauce hot over low heat.

5. Heat oil in a deep pan, suitable for shallow frying. Wipe any excess lime juice from the fish with some paper towel. When the oil is hot, shallow-fry the fish until golden on one side.

6. Using tongs, carefully turn the fish over and cook the second side until golden and the fish is done. Carefully remove the fish from the pan and drain on paper towel before placing it on a platter.

7. Pour the sauce over the fish and garnish.

Note: you can find this classic dish anywhere in Malaysia, Indonesia or Singapore. The sauce can be made ahead and refrigerated or frozen for later use. This dish is also great when the fish is grilled, steamed or pan fried with very little oil in a non-stick frying pan.