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Sambal Fish with Bilimbi

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Sambal Fish with Bilimbi

Serve : 4
Preparation time : 10 minutes
Cooking time : 15 minutes

Ingredients :

450g Spanish mackerel (ikan tenggiri)
2 teaspoons salt
8 bilimbi (belimbing asam)
3 tablespoons cooking oil
2 red chillies, shredded and sliced slantwise
1 stalk lemon grass (serai), crushed
250ml coconut milk, from 1/2 grated coconut and sufficient water
1 teaspoon sugar
1/2 teaspoon salt

Paste :
6 red chillies, cut and seeded
10 dried chillies, soaked to soften and cut
10 shallots, peeled and cut
3 candlenuts
21/2 x 11/2 cm piece dried shrimp paste (belacan)

Method :

Season fish with 1 teaspoon salt for 10 minutes. Set aside.
Rub bilimbi with remaining salt and set aside.
Combine paste ingredients and blend (process) until fine.
Heat oil in a wok and fry paste, red sliced chillies and lemon grass until fragrant and oil separates.
Pour in coconut milk, bilimbi sugar and salt and bring to a slow boil. Put in fish and simmer for 5 minutes until cooked. Serve hot.
Note : If bilimbi is not available, use 1 tablespoon lemon juice as substitute.

Asian Seafood
Chili Cuttlefish, Boiled Crab, Coriander Salmon, Crispy Crab, Fragrant Thai Sauce Crabs, Fresh Scallop on Bean Curd, Fried White Pomfret, Grilled Crab, Clams with Oyster Sauce

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