Mackerel Sambal
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Servings: 2-3
Ingredients
- 2 large whole mackerel (cleaned and gutted)
- 1 tbsp fresh lime juice
- 1 tsp salt (divided)
- 3 tbsp neutral cooking oil (plus extra for pan-frying)
- 1 large shallot, thinly sliced
- 1 stalk lemongrass (white part only, bruised and finely chopped)
- 2 kaffir lime leaves, very thinly sliced
- 1 tsp tamarind paste mixed with 2 tbsp warm water (strained)
- 1 tsp palm sugar or brown sugar
Sambal Paste (Bumbu)
- 6 large red chillies (deseeded for less heat, or left in for extra kick)
- 4 bird's eye chillies (adjust to taste)
- 4 shallots, roughly chopped
- 3 cloves garlic
- 1-inch piece fresh ginger
- 1 tsp shrimp paste (belacan), toasted
- 2 plum tomatoes, roughly chopped
Instructions
- Prep and fry the mackerel: Pat the mackerel dry with paper towels. Rub the fish all over with the lime juice and half of the salt. Heat a shallow layer of oil in a large skillet over medium-high heat. Pan-fry the mackerel for 4 to 5 minutes per side until the skin is deeply golden and crispy and the flesh is cooked through. Transfer to a warm plate and set aside.
- Blend the aromatics: Combine all the sambal paste ingredients (red chillies, bird's eye chillies, shallots, garlic, ginger, toasted shrimp paste, and tomatoes) in a food processor or mortar and pestle. Blend or grind into a smooth, vibrant paste.
- Sauté the sambal: Heat 3 tablespoons of oil in a wok or skillet over medium heat. Add the sliced shallot and chopped lemongrass, cooking for 1 minute until fragrant. Pour in the blended sambal paste. Stir continuously and fry for 8 to 10 minutes until the moisture evaporates, the raw smell disappears, and the oil starts to separate from the bright red paste.
- Season the sauce: Stir in the tamarind liquid, palm sugar, and remaining salt. Taste and adjust balance—it should be a punchy combination of fiery, sour, and slightly sweet. Fold in the thinly sliced kaffir lime leaves and cook for another minute.
- Combine: Gently nestle the cooked mackerel into the simmering sambal, spooning the thick, glossy chili paste generously over and around the fish. Let it warm through for 2 minutes so the flavors meld.
Serve immediately alongside steamed jasmine rice or coconut rice.