Fish With Chili Sambal Fish With Chili Sambal

Fish With Chili Sambal 580 Image by: Fish With Chili Sambal 580 Author: Canadian Living

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


Chili Sambal:


Rub 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
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Fish With Chili Sambal