Fish Relish - Sambal Ikan Recipe

Name: Fish Relish - Sambal Ikan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 puree (passata); 1 teaspoon brown sugar; 1 x salt; 2 tablespoons vegetable oil

Servings: persons

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 puree (passata)
1 teaspoon brown sugar
1 x salt
2 tablespoons vegetable oil

1
Cut the eel up very small and wash it in vinegar.
2
In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies).
3
Pound the garlic, shallots, kemiri and cabe rawit into a paste.
4
Fry this paste in vegetable oil in a wok for about half a minute.
5
Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt.
6
Stir in the santen, and go on simmering until the mixture becomes thick.
7
This sambal can be served hot or cold.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces tuna fish, 1 cup coconut milk, 4 cloves garlic, 3 each shallots peeled and chopped, and more.

Yes, Fish Relish - Sambal Ikan falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Relish - Sambal Ikan

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