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Fish Relish - Sambal Ikan

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Submitted by kimmaly

YIELD

6 servings

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

4 115.6
OUNCES ML/G TUNA FISH
1 237
CUP ML COCONUT MILK
4 4
CLOVES CLOVES GARLIC
3 3
EACH EACH SHALLOTS
peeled and chopped *
4 4
EACH EACH CANDLENUTS *
2 1E+1
TEASPOONS ML CHILI POWDER
2 1E+1
1 5
TEASPOON ML BROWN SUGAR
1 1
X X SALT *
2 3E+1
TABLESPOONS ML VEGETABLE OIL

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 150 76% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 21mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 6%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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