Fried Fish Sambal (Sambal Goreng Ikan)


JWU College of Culinary Arts

10 servings

Recipe ID

US standard
Fish fillet, Bream or Tilapia
2 pounds
Onions, peeled and roughly chopped
1 pound
Candlenuts (Buah Keras)
4 each
Lemon rind
4 strips
Chili powder (cayenne pepper)
4 tablespoons
Laos powder (Galangal)
2 teaspoons
Shrimp paste (blacan)
1 teaspoon
Tamarind liquid
6 tablespoons
Peanut oil for frying
As needed
Coconut milk, thick
1 cup
Curry leaves (Daun Salam)
4 each
To taste
Flour, all-purpose
As needed
  1. Gather all the ingredients and equipment.
  2. Cut fish fillet into 2- to 2½-inch long strips. Rinse in cold water and drain. Dry well, pat with absorbent paper towel. Set aside.
  3. Purée onion, candlenuts, lemon rind, chili powder, laos and blacan, add a little tamarind juice.
  4. Heat 3 tablespoons of oil in a saucepan, fry onion mixture, stirring constantly, until thick, dark in color, and does not stick to pan.
  5. Add remaining tamarind liquid, coconut milk, daun salam leaves and salt. Simmer, uncovered, until thick and looks oily on top. Remove from heat, set aside, and keep warm.
  6. Dredge fish in flour and shake off excess. Deep fry fish in heated oil in wok until brown and crisp.
  7. Pour spice mixture over fried fish and mix gently but thoroughly. Serve at once, while the fish is still crispy.