Fish Relish - Sambal Ikan
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Ingredients
| 4 | ounces |
tuna fish
|
|
| 1 | cup |
coconut milk
|
|
| 4 | cloves |
garlic
|
|
| 3 | each |
shallots
peeled and chopped |
* |
| 4 | each |
candlenuts
|
* |
| 2 | teaspoons |
chili powder
|
|
| 2 | teaspoons |
tomato purée (passata)
|
|
| 1 | teaspoon |
brown sugar
|
|
| 1 | x |
salt
|
* |
| 2 | tablespoons |
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.
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Nutrition Facts
Serving Size 70g (2.5 oz)Amount per Serving
Calories 15076% of calories 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?
