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Fish Relish - Sambal Ikan

 

Yield

6

servings

Prep

15

min

Cook

10

min

Ready

25

min

Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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