Fish Relish - Sambal Ikan

Title:
Fish Relish - Sambal Ikan

Yield:
6 Servings

Categories:
Indonesian,
Condiments




Ingredients:





          Stephen Ceideburg


     4 oz Tuna fish, or:


     3 oz Eel or:


     3 oz Ikan teri


     1 c  Thick santen (coconut milk)


     4    Cloves garlic


     3    Shallots, peeled and chopped


     4    Kemiri (candlenuts)


     3    Cabe rawit or:


     2 ts Chilli powder


     2 tb Tamarind water or


     2 ts Tomato puree


     1 ts Brown sugar


          Salt


     2 tb 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini