Ikan Sambal Fish With Spicy Tamarind Sauce Brunei Recipes

Steps:

• Combine the spring onions, lemon juice, lemon zest, sambal oelek, the oils, garlic and ginger in a medium bowl. Add the fish and coat all over, leave for an hour in the fridge to marinade.
• Heat the oven to 200c or 400f.
• Place each fillet of fish in a piece of foil, piling the rest of the marinade and onions on the top, seal loosely.
• Bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice, using the juice from the fish as a gravy. Delicious.

Steps:

• Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets). Cover and refrigerate.
• Place the shallots, garlic and chile in a food processor and pulse until you get a thick paste.
• Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
• In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
• Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.