Masak - masak Melayu ~ Ikan tenggiri masak sambal (Fried Mackerel in Chili Paste)

Ok... I admit, this recipe is a bit oily as the fish require deep - frying first and later the ingredients are stir-fried with some oil. But the result is a spicy - sour fish in chili paste, my favourite accompaniment with steamed rice.




Ingredients:

1. 1 stalk of lemongrass
2. 6 shallots
3. 2 red chili (subjective, you can add more if you want a spicier dish or substitute with cili api)
4. 3 cili api (or more if you want it spicier)
5. 2 cm tumeric
6. 4 garlics

Ground above ingredients together to pulp.



7. 7 slices of teggiri fish (Spanish mackerel)
8. 1 onions, sliced (as shown below)
9. 1 tomato (or more), sliced to wedges



10. 1 Tbs tamarind @ asam jawa paste (picture below)
11. 3 Tbs grounded chili @ cili giling paste (picture below)


12. Cooking oil
13. Salt
14. Sugar
15. Water


Preparation:

1. Rub some salt on the fish slices and deep - fry till golden. Remove and drain excess oil on baking sheets or paper towels.
2. In a deep pan, heat 3 - 4 Tbs oil and stir - fry the first 6 grounded ingredients till naik minyak @ something like you can see the oil re - appearing again in slightly changed colour around your fried ingredients.
3. Add in the chili paste followed by the tamarind paste. You may adjust according to taste (spicier / more sour).
4. Add 1/4 cup of water and wait till the paste boils.
5. Add in your fried fish and toss well.
6. Season with salt and sugar (sugar helps if you accidentally made the dish too spicy).
7. Let the fish steep in the paste for 5 - 10 minutes.
8. Add in the tomato and onion, toss for a while (less than 1 minute) but don't let them wilt.


Serve 5 - 6 people.

Preparation time: 30 - 45 minutes


Fish Relish - Sambal Ikan