Sambal Goreng Ikan Keli

by Edwan S. on Wed, June 06, 2018

This is an all time favourite lauk for many Malaysians when it comes to mixed rice. Heck, it was a hot seller with nasi lemak at I EAT NASI LEMAK 2014 too when two vendors from Lenggeng, Negeri Sembilan brought it to the event. Easy to see why: it’s cheap (ikan keli/catfish is one of the cheapest fish you can buy!) and damn tasty. So of course we had to make our own.

Cheap, spicy and lip-smackingly tasty.

Serves 3 - 4 people

Scoring the fish makes it cook quicker and also crispier.

This dish is excellent with freshly steamed rice. It even tastes good cold, too.

Foodster's Verdict

Sambal Goreng Ikan Keli


  • Preparation
  • Total
    4 ikan keli (catfish), cleaned and gutted
    1 tsp. turmeric powder
    1/2 tsp. salt
    5 red chillies, roughly chopped
    5 cili padi
    1/2 onion
    1 lime, juice only
    Sugar to taste
    1 cup water
    Oil for frying

1. Wash the ikan keli well and pat dry. Score the sides the fish. Rub with turmeric powder and salt until well coated.

2. Heat about a cup of oil in a wok and deep fry the fish until well browned and crispy. Set aside. Take out half the oil in the wok and turn the flames down to medium low.

3. Blend the chillies and onion with the water into a rough, wet paste. Pour it into the wok and let it cook until all the water evaporates and the mixture 'pecah minyak', about 15 mins.

4. Add the lime juice and season to taste. Pour the sambal on top of the fish. Serve!