Fish Relish - Sambal Ikan
Submitted by kimmaly
Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
25 minThis Indonesian fish relish packs layers of flavor into every spoonful. The garlic-shallot-candlenut paste fries quickly in oil, then tuna breaks down into the bubbling mixture along with tamarind’s sour punch and coconut milk’s creamy richness. It thickens as it simmers into a chunky, spreadable relish.
Traditionally made with tiny dried anchovies (ikan teri), this version works beautifully with canned tuna or even eel for a more authentic approach. The sambal keeps well and tastes even better the next day.
Kitchen Tips
- Substitute for candlenuts: Use macadamia nuts or cashews if candlenuts are unavailable
- Tamarind swap: If you can’t find tamarind water, tomato purée adds similar tangy depth
- Make it spicier: Add fresh Thai chilies or bird’s eye peppers to the paste for fiery heat
Ingredients
Directions
Cut the eel up very small and wash it in vinegar.
In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies).
Pound the garlic, shallots, kemiri and cabe rawit into a paste.
Fry this paste in vegetable oil in a wok for about half a minute.
Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato purée, sugar and salt.
Stir in the santen, and go on simmering until the mixture becomes thick.
This sambal can be served hot or cold.
Comments
