Ola, Fishionados! Prepare to be swept away by the explosive flavors of Fish in Sambal Sauce. The fish fillets, with their golden, crispy skin, are bathed in a rich, fiery sambal sauce that’s bursting with bold flavors. The sambal sauce, a concoction of chilies, garlic, and aromatic spices, coats the fish in a luscious, spicy glaze. Let’s get started!
Ingredients
- 2 mackerels from FreshToHome. Our fish are formalin & ammonia free and directly sourced from fisherfolk, guaranteeing you the freshest delicacy possible!
- 3 tablespoons sambal sauce
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 red chilies, finely chopped
- Juice of 1 lime
- Salt to taste
- Fresh cilantro for garnish
Instructions
1.
Marination Station
In a bowl, mix together the minced garlic, grated ginger, chopped red chilies, lime juice, and salt. Rub this marinade all over the stingray. Leave for 30 minutes to allow the flavours to meld together.
2.
Grill It Up
On gas stove, heat up the grill pan on medium-high. Oil the fish, grill 4-5 mins per side. In a microwave, wrap the fish in damp paper towel anicrowave on high for 4-5 mins per side. Preheat oven to 400°F (200°C). Place fish on a greased baking sheet. Bake for 10-12 mins or until cooked through. Or if you have an outdoor grill, place the marinated mackerels directly on the grill grates. Grill for about 5-7 minutes on each side, or until the fish are cooked through and have a nice char.
3.
The Magic Sambal Sauce
To make sambal sauce, blend together 10 red chilli peppers (adjust to taste), 3 cloves of garlic, 2 shallots, 1 tablespoon of tamarind paste, 1 tablespoon of brown sugar, and salt to taste until smooth. Heat oil in a pan, add the blended mixture, and cook until fragrant. Cool before serving.
4.
Brush The Sauce
During the last few minutes of grilling, brush the fish with sambal sauce on both sides. This will add an extra layer of flavour and spice to the dish.
5.
Serve It Up
Once the mackerel pieces are nicely grilled and have developed a beautiful char, remove them from the grill and transfer to a serving platter. Garnish with fresh cilantro leaves for a pop of colour. Serve hot with steamed rice and extra sambal sauce on the side for dipping. Enjoy your delicious grilled mackerel sambal!
Fishy Fun: Ways to Enjoy Sambal Fish
BBQ Bliss: BBQ Sambal Fish Recipe
After perfectly grilling sambal fish, just coat it with BBQ sauce. Here’s how to whip up BBQ sauce in your kitchen: Mix 1 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon mustard, 1/2 teaspoon garlic powder, and a pinch of salt in a saucepan. Simmer over low heat for 10 minutes. Coat your perfectly grilled stingray and enjoy the smoky, charred crust that’s bursting with flavour.
Sauce Sensation: Fish in Sambal Sauce
Dive into a sea of flavour with our delicious fish in sambal sauce recipe! Tender fish fillets can be simply had with a rich, spicy sambal sauce, creating a dish that’s packed with bold, aromatic flavours. Serve it over steamed rice for a satisfying meal that’s sure to warm you up from the inside out. It’s comfort food with a kick!
Devouring the delicious dry fish sambal
What makes the dry fish sambal dish truly stand out is its perfect blend of textures and flavours. Unlike traditional fish dishes, which often feature fresh fish, this recipe utilises dried fish, adding a unique chewiness and depth of flavour that’s simply unmatched!
Global Variations: Exploring Sambal Fish Around the World
Srilankan Sizzler: Maasi Sambal
You would be tempted to order maasi sambal online but when Made from scratch at home, this dish tastes unbelievable. To make maasi sambal, soak dried maasi fish (or dried tuna) in warm water until soft. Fry fish until golden. In a pan, sauté onions, garlic, and curry leaves. Add chilli paste, tamarind, and salt. Simmer, then add fish. Cook until the flavours meld. Serve hot with rice. The distinct rich, concentrated flavour and satisfying chewiness is what sets this variation apart!
Singaporean Delight: Lai Huat Sambal Fish
Indulge in the vibrant flavours of Singapore with our irresistible Lai Huat sambal fish recipe! The fish is simmered in the sambal sauce until cooked through and then served hot, often accompanied by rice or noodles. This dish is celebrated for its vibrant flavours and is a favourite among seafood enthusiasts in Singapore.
Fish sambal Malaysian Magic
Karuvadu sambal recipe is a flavorful Malaysian dry fish sambal that is made with karuvadu, which is dried salted fish, typically anchovies (also called natholi, Amudi or mandeli). The dried fish is rehydrated and then cooked in a spicy sambal sauce. This dish is known for its bold and savoury flavours. With the saltiness of the fish complementing the heat of the sambal sauce. Karuvadu sambal recipe is often served as a side dish or as a condiment to accompany rice or noodles in Malaysian cuisine.
Indonesian Inspiration
Indonesian fish sambal recipe is typically made with fresh fish fillets marinated in a fragrant blend of spices, including garlic, ginger, turmeric, and lemongrass. It’s famously called, finna uleg. It offers a delightful burst of aromatic goodness with every bite. This dish embodies the essence of Indonesian cooking, with its bold flavours and aromatic spices, making it a favourite among food enthusiasts both locally and internationally.
Indian Innovation: Fish Sambal Indian Style Recipe
Fish sambal Indian style originated from states like Kerala and Tamil Nadu. Unlike Malaysian or Singaporean versions. This dish often incorporates Indian spices like cumin, coriander and garam masala, offering a unique blend of dense earthy hotness. fish sambal Indian style recipe is typically enjoyed with steamed rice, dosa, idli, or appams.