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Name: Authentic Ikan Sambal (Malaysian Fish in Spicy Sambal)
Prep time: 20 min
Cook time: 35 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Fish:**; 500 grams Firm white fish (such as Siakap, Tilapia, or Mackerel), cleaned and cut into steaks; 1/2 teaspoon Salt; 1/4 teaspoon Turmeric powder; 2 tablespoons Cooking oil (for frying); *For the Sambal Paste (Ditumbuk):**; 10-15 pieces Dried red chilies, soaked in hot water to soften; 5 pieces Fresh red chilies; 4 cloves Garlic; 2 inches Shallots (or 6 small shallots); 1 inch Belacan (fermented shrimp paste), toasted; *For the Sambal Gravy:**; 1/4 cup Cooking oil; 1 large Onion, sliced into wedges; 2 tablespoons Tamarind paste (asam jawa), mixed with 1/2 cup water and strained; 1 teaspoon Sugar (to taste); 1/2 teaspoon Salt (to taste); 1/2 cup Water (adjust for desired consistency); 1 sprig Curry leaves (optional)

Ikan Sambal

🇲🇾 Malaysia

Peninsular Malaysia

Fish cooked in a spicy and tangy sambal sauce.

Fish

Spicy

Tangy

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Ingredients

Fish

sambal sauce

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