Ikan Masak Sambal

by Sjaiful A. on Fri, May 25, 2012

A staple in Malay homes, the ‘Ikan Masak Sambal’ is a classic favourite because of its simple ingredients and easy preparation. The sambal is so good that you can just eat it on its own!

So delicious eaten with rice...

Serves 4 people

Sambal livens up the humble fried fish. Serve it for lunch and your family will want more.

Foodster's Verdict

Ikan Masak Sambal


  • Preparation
  • Total
    Deep-fried Fish

    4 Medium Ikan Selar Kuning ( Yellowtail Scad )
    1 tsp Turmeric Powder
    Salt to taste
    Enough oi for deep-frying


    Blended Ingredients

    4 Shallots
    2 Garlic
    20-25 Dried Chillies, soaked in water
    An inch of Belacan, toasted

    To be sautéed with the blended ingredients

    2/3 Cup Tamarind Juice
    1 Large Onion, cut into rings
    4 Tbs Oil
    Sugar and Salt for seasoning

For the deep-fried fish :

1. Marinate the fish with turmeric powder and salt for 10 mins.

2. Deep-fry the fish until golden brown.

3. Put aside while you prepare the sambal.

For the blended ingredients :

1. Blend the ingredients with a bit of water to form a thick paste.

Sautéing the sambal :

1. Heat oil in a wok. Pour in blended ingredients. Sauté till fragrant and deep red in colour.

2. Next, add in tamarind juice. Adjust the flavour with salt and sugar.

3. Mix in onion rings. Cook until sambal thickens

4. Lastly gently pour the sambal over the fish.


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