Fish relish - sambal ikan

Yield: 6 servings

Measure Ingredient
\N \N Stephen Ceideburg
4 ounces Tuna fish, or:
3 ounces Eel or:
3 ounces Ikan teri
1 cup Thick santen (coconut milk)
4 \N Cloves garlic
3 \N Shallots, peeled and chopped
4 \N Kemiri (candlenuts)
3 \N Cabe rawit or:
2 teaspoons Chilli powder
2 tablespoons Tamarind water or
2 teaspoons Tomato puree
1 teaspoon Brown sugar
\N \N Salt
2 tablespoons Vegetable oil

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.

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