Recipe Required - sambal fish

[sleepygreg]

One of my favourite asian dishes is Sambal Fish. It is usually very hot and spicy. Am thinking this could be a good use of some of the 'not so popular' fish we catch such as Morwong, Bream etc. The restaurants I have had this in usually use snapper, Blue Morwong (totally different fish to the MILF we get up here), and blue warehou (snotty trevally).

Does anyone have a decent Sambal recipe I could have a play with.

Thanks
Greg

[Tangles]

Greg,

Got two for you

A: here is a fried fish sambal from Chairmine Solomon

1 onion chopped
2 strips lemon rind
2 teaspoons chilli powder
1/2 teaspoon shrimp paste ( balacan)
3 tablespoons tamarind liquid
1/2 cup thick cocnut milk
curry leaves
salt to taste
flour

Remove guts and fisheads etc
Hot Sauce:
Onion lemon chilli blacan and blend to paste ( add some tamarind liquid if needed)
heat some oil and fry the paste, then add rest of tamarind liquid, coconut milk, curry leaves, salt and simmer until thick and looks oily on top. remove and set aside.

Roll fish in plain flour and dust excess, heat enough peanut oil to deep fry, fry till crisp, 4 or 5 mins then drain on paper etc,

Then turn the fish in the hot sauce and serve.

NB: add more or less chillis or red ones to your taste.

You might prefer this one;
B: Malay Sambal Fish Prawns etc

2 tablespoons brown sugar
1 teaspoon salt
3 tablespoon thick cocnut milk
4 tablespoons lime juice
Fish, prawns etc whatever you like

Spice Paste:
10 red chillies
3 med red onions
10 cloves garlic
3 candlenuts

Blend all spice ingredients adding oil if needed, heat oil in pan and fry this till fragrant (around 10 mins). Add sugar salt anc coconut milk and bring to boil. Add lime juice and fish (or prawns) and simmer 5 mins or until cooked.

enjoy

cheers
Mike

[Tangles]

My favourite but not a Sambal

Butter Prawns(Hot)

Large green Prawns ( leave on shells, no heads... whatever you prefer, ie devein etc)
Oil for deep frying
3 tablespoons butter
15 birdseye chillis roughly chopped
15 curry leaves
2 cloves garlic chopped
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon light soy
1 teaspoon chinese wine ( or sherry)
1/2 a grated coconut dry fried until golden

Deep fry the prawns, drain and reserve
Melt butter, add chillis, curry leaves, garlic and salt and fry for 2 mins.
Add prawns, sugar, soy sauce and chinese wine and grated coconut. Cook over high heat for 1-2 mins and serve.

Remember too much is just right

[sleepygreg]

Thanks mike....love that Butter Prawn one. Will give the others a try. The second one looks like a ring stinger....just the type I was after.

Keep em coming guys/gals.

Greg