Ikan Sambal Fish With Spicy Tamarind Sauce Brunei Recipes

IKAN SAMBAL - FISH WITH SPICY TAMARIND SAUCE (BRUNEI)

Ikan Sambal - Fish With Spicy Tamarind Sauce (Brunei) image

This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen. The original version includes 1/2 tsp of shrimp paste in the sauce, which I left out here because I thought it tasted awful. Use it only if you are familiar with and like the taste of shrimp paste.

Provided by GiddyUpGo

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean white fish
1 teaspoon turmeric
1/4 teaspoon salt
3 tablespoons oil
1 thin slice onion, separated into rings
8 shallots
2 large garlic cloves
1 small fresh red chili pepper
1 tablespoon oil
2 tablespoons tamarind paste
1/2 cup warm water
1 1/2 teaspoons sugar
1/2 teaspoon salt

Steps:

Rub the fish fillets with salt and turmeric, then cut them into pieces (for large fillets you would want about four pieces each; just two for smaller fillets). Cover and refrigerate.
Place the shallots, garlic and chile in a food processor and pulse until you get a thick paste.
Heat 1 tbsp oil in a small saucepan. Add the shallot mixture and saute for about three minutes.
In a small bowl, mix the tamarind paste with the warm water and add to the shallots with the sugar and salt. Reduce heat and simmer for five minutes or until the sauce is pretty thick.
Meanwhile, heat 3 tbsp oil in a large frying pan and fry the fish on both sides, working in batches if you need to, until it flakes easily with a fork. Transfer the fish to a warm platter and spoon the sauce over. Garnish with the onion rings.

Nutrition Facts : Calories 184.2, Fat 13.8, SaturatedFat 1.8, Sodium 445.4, Carbohydrate 15.2, Fiber 1, Sugar 5.5, Protein 1.8

BAKED SAMBAL FISH

Baked Sambal Fish image

A great way to serve up fish, its so full of flavour and the Asian marinade is tasty and quite hot and baked in a loose foil package. Serve either with salads or new potatoes, and vegetables of your choice. Totally delicious either way

Provided by JoyfulCook

Categories Asian

Time 35m

Yield 2 pieces

Number Of Ingredients 10

Ingredients

2 spring onions, finely chopped
1 tablespoon lemon juice
3/4 teaspoon lemon zest
2 teaspoons sambal oelek
1/2 teaspoon oil, sesame
1 teaspoon oil, peanut
1 garlic clove, minced
1 teaspoon ginger, fresh grated
pepper, black, fresh ground
2 (150 g) fish or 2 (150 g) salmon fillets

Steps:

Combine the spring onions, lemon juice, lemon zest, sambal oelek, the oils, garlic and ginger in a medium bowl. Add the fish and coat all over, leave for an hour in the fridge to marinade.
Heat the oven to 200c or 400f.
Place each fillet of fish in a piece of foil, piling the rest of the marinade and onions on the top, seal loosely.
Bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice, using the juice from the fish as a gravy. Delicious.

SPICY TAMARIND RUM SALMON

Spicy Tamarind Rum Salmon image

Make and share this Spicy Tamarind Rum Salmon recipe from Food.com.

Provided by mikey ev

Categories Healthy

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup rum
1/2 cup tamarind paste (or 1/4 c. tamarind concentrate)
1/2 tablespoon jalapeno, chopped
2 tablespoons brown sugar
2 tablespoons tangy barbecue sauce
1/2 tablespoon hot sauce, like sriracha (or to taste)
1/2 tablespoon olive oil, plus some for salmon
1 teaspoon fresh ginger, chopped
1 teaspoon garlic, chopped
3/4 teaspoon cornstarch
2 tablespoons water
2 (6 ounce) salmon fillets
salt and pepper, to taste

Steps:

Preheat oven to 350°F.
Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
Add rum mixture to skillet and simmer (medium-low) for 15 minutes.
Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
Place salmon filets in lightly greased baking dish.
Rub salmon lightly with olive oil, sprinkle with salt and pepper.
Pour sauce over salmon.
Bake 20-25 or until salmon flakes with a fork.

Nutrition Facts : Calories 497.7, Fat 9.7, SaturatedFat 1.5, Cholesterol 87.5, Sodium 343.4, Carbohydrate 35.8, Fiber 1.8, Sugar 31.2, Protein 34.8

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