This fairly dry sambal paste is half relish, half sauce. It is wonderful atop saltwater fish such as striped bass. Adjust the heat by varying the chili powder to taste.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2012
- 2 lbs skin-on fish fillets (8 portions)
- 1/2 teaspoon salt
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1/2 cup peanut oil
- 1/2 cup vegetable oil
- 1/2 cup chopped shallots
- 6 red finger hot peppers seeded and chopped
- 2 cloves garlic smashed
- 1 tomato peeled, seeded and chopped
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoons chili powder (or 1/2 tsp cayenne pepper)
- 1 1/2 teaspoon packed brown sugar
- 1/4 teaspoon salt
- 2 teaspoons lime juice
- 2 teaspoons lemon juice
MethodRub fish all over with salt; sprinkle with lime juice. Cover and refrigerate for 30 minutes.
Chili Sambal: In food processor, whirl together shallots, hot peppers, garlic, tomato, ginger, chili powder, sugar and salt until almost smooth paste; set aside.
Pat fish dry with paper towel; sprinkle with pepper. In wok or skillet, heat oil over medium-high heat; fry fish, turning once and reducing heat as it browns, until crispy and fish flakes easily when tested, about 10 minutes per 1 inch (2.5 cm) of thickness. Drain and transfer to serving plate; keep warm.
Discard all but 2 tbsp oil from pan. Add sambal paste; fry over medium heat, stirring constantly and adding water, 1 tbsp at a time, every few minutes as paste dries, until fragrant, darkened and oil begins to separate, 18 to 20 minutes. Stir in lime juice. Spread over fish.
Nutritional facts Per each of 8 servings: about
- Sodium 306 mg
- Protein 22 g
- Calories 222.0
- Total fat 12 g
- Potassium 489 mg
- Cholesterol 91 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 12.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 74.0