Fish relish - sambal ikan

6 servings

Ingredients

QuantityIngredient
Stephen Ceideburg
4ouncesTuna fish, or:
3ouncesEel or:
3ouncesIkan teri
1cupThick santen (coconut milk)
4Cloves garlic
3Shallots, peeled and chopped
4Kemiri (candlenuts)
3Cabe rawit or:
2teaspoonsChilli powder
2tablespoonsTamarind water or
2teaspoonsTomato puree
1teaspoonBrown sugar
Salt
2tablespoonsVegetable oil

Directions

I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; 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 puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London, 1986." ISBN 0-907325-29-7.