Sides
Ikan Goreng Bersambal (Fried Fish with Sambal)
Ingredients
- - 4 Small whole fish (such as selar or mackerel), cleaned (about 600g / 1lb 5oz total)
- - 3 g Ground turmeric (1 tsp)
- - 6 g Fine salt (1 tsp)
- - 300 ml Neutral oil, for frying (1¼ cups)
- - 8 Dried red chillies, soaked
- - 5 Shallots
- - 2 Garlic cloves
- - 10 g Palm sugar (2 tsp)
- - 10 g Tamarind pulp (2 tsp)
- - 30 ml Warm water, for tamarind (2 tbsp)
Method
- Rub the cleaned fish with turmeric and salt, and set aside for 15 minutes.
- Soak the tamarind pulp in warm water for 10 minutes, then strain and reserve the liquid.
- Heat the oil in a frying pan over medium-high heat and fry the fish for 4–5 minutes per side until golden and crisp. Drain on paper towel.
- Blend the soaked chillies, shallots and garlic to a paste.
- Fry the paste in a small saucepan with a little of the frying oil for 6–8 minutes until fragrant and darkened.
- Stir in the tamarind liquid and palm sugar, and simmer for 2–3 minutes until slightly thickened. Season with salt.
- Spoon the sambal over the fried fish and serve immediately.
Introduction: Crisp fried fish topped with a spoonful of chilli sambal is one of the most common side dishes served alongside ambuyat and rice across Bruneian tables.
Cultural Background: Crisp fried fish topped with a spoonful of chilli sambal is one of the most common side dishes served alongside ambuyat and rice across Bruneian tables. Small whole fish are fried until the skin is deeply crisp, then finished with a bold, sweet-spicy sambal that cuts through the richness of the fried fish.
Tips: Pat the fish dry before frying for the crispest skin. Fry over medium-high heat rather than very high, so the fish cooks through before the skin burns. The sambal can be made ahead and gently reheated while the fish fries.
Variations: Use fish fillets instead of whole small fish for easier eating. Add a handful of sliced onions fried alongside the sambal for extra texture. Serve the sambal on the side rather than spooned over, for those who prefer a milder bite. No authentic vegetarian version exists, as whole fried fish is central to the dish.
Storage: Store fish and sambal separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat fish in a 180°C (350°F) oven for 6–8 minutes to re-crisp; warm the sambal separately in a small pan.
Nutrition: Per serving: approx. 340 kcal, 26g protein, 10g carbohydrate, 22g fat.
FAQs:
Q: Can I bake the fish instead of frying?
A: Yes — bake at 200°C (400°F) for 15–18 minutes, though the skin will be less crisp than the traditional fried version.
Q: What fish works best?
A: Small oily fish such as selar (yellowtail scad) or mackerel are traditional, but any small whole fish will work well.
Q: How do I stop the fish from sticking to the pan?
A: Ensure the oil is properly hot before adding the fish, and avoid moving it for the first few minutes so a crust forms.