Name: Malaysian Sambal Ikan Tenggiri /Pan fried Mackerel fish with Sambal recipe by Fathima Sherin at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: King Mackerel (cut into steaks)- 500 gms; Onion (sliced)- 1; Sambal paste- 2 tbsp; Tomatoes (chopped)- 1; Oil as required; Salt as per taste; Curry leaves (optional)- 1 sprig; To marinate the fish-; Red chilli powder- 1 tsp; Turmeric powder- 1 tsp; Salt- 1 tsp; For the Sambal paste-; Shallots/ Pearl onions - 10; Red chillies (soaked in hot water for 15 minutes)- 5; Garlic- 5 cloves; Galangal (I used ginger) - 1 inch piece; Turmeric powder - 1/2 tsp; Sugar - 1 tsp; Tamarind - 1 small cherry sized ball; Dried shrimps (optional) - 1 tsp

ABOUT Malaysian Sambal Ikan Tenggiri /Pan fried Mackerel fish with Sambal RECIPE

A simple and tasty Malaysian dish cooked with sambal sauce which does not need any fancy ingredients.

Ingredients Serving: 4

King Mackerel (cut into steaks)- 500 gms
Onion (sliced)- 1
Sambal paste- 2 tbsp
Tomatoes (chopped)- 1
Oil as required
Salt as per taste
Curry leaves (optional)- 1 sprig
To marinate the fish-
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Salt- 1 tsp
For the Sambal paste-
Shallots/ Pearl onions - 10
Red chillies (soaked in hot water for 15 minutes)- 5
Garlic- 5 cloves
Galangal (I used ginger) - 1 inch piece
Turmeric powder - 1/2 tsp
Sugar - 1 tsp
Tamarind - 1 small cherry sized ball
Dried shrimps (optional) - 1 tsp

Instructions

Marinate the fish with red chilli powder, salt, turmeric powder for 15 minutes. Also in hot water, soak the dried red chillies for 15 minutes.
Slice the onions, peel the pearl onions, ginger and garlic.
Then add the peeled pearl onions, garlic, ginger, soaked red chilli, sugar, turmeric powder, dried shrimps (if using), tamarind and grind to form a coarse paste. (This is the sambal paste and refrigerate it well for later use, it can be used in a wide variety of dishes.)
In a pan, add oil to heat and once it's hot, add in the marinated fish and fry until it gets cooked well. Drain the fish and set aside.
In the same oil, which holds the flavours of the fish, add in the sliced onions and cook until it gets translucent in colour. Add in the salt and the grounded sambal paste. Stir until the raw smell goes away.
Stir occasionally as it may get burnt easily, if needed sprinkle a little water. Once the sambal paste gets cooked, add in the chopped tomatoes and cook until the oil floats on top.
Next add in the fried fishes and simmer for 2 minutes for the fish to absorb the flavours.
Serve it hot with rice.

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