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Fried Fish with Tomato Sambal - Ikan Bumbu Acar
By poisoneyes | March 3, 2008
Small fresh fish like sardines, are used in this typical seafood dish from fishing village near Pekalongan, on the northern cost of Central Java.
1 1/2 lbs (700 g) small fresh fish, gut and cleaned, then left whole, or fish steaks
1 teaspoon salt
5 tablespoons oil
2 red finger-length chilies, deseeded and sliced (optional)
3 shallots, peeled and sliced
2 cloves garlic, peeled and sliced
2 ripe tomatoes, cut into wedges
1 salam leaf
2 tablespoons tamarind juice
2 teaspoons sugar
Pinch of salt
1/2 teaspoon ground white pepper
3 tablespoons water
Sprigs of Lemon Basil, to garnish
Spice Paste
2 candlenuts, roughly chopped
3 to 4 red finger-length chilies, deseeded
6 shallots, peeled
2 cloves garlic, peeled
1/2 in (1 cm) fresh galangal, peeled and sliced
1 in (2 1/2 cm) fresh ginger, peeled and sliced
1 in (2 1/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
1/2 teaspoon ground coriander
- Season the fish with the salt and set aside for 15 minutes.
- Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Set aside.
- Heat 3 tablespoons of the oil in a wok over medium heat until hot. Pan-fry the seasoned fish until golden brown and crispy, 5 to 7 minutes. Remove from the pan and drain on paper towels.
- Heat the remaining oil over medium heat in a wok and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sliced chili (if using), shallot and garlic, tomato wedges, salam leaf and tamarind juice, and stir-fry for 1 minute, then season with the sugar, salt and pepper. Finally add the fried fish and water, mix well and simmer for 1 minute before removing from the heat.
- Transfer to a serving platter, garnish with basil leaves and serve hot.
Serves: 4 to 6
Preparation time: 30 mins
Cooking time: 15 mins
