Best 3 Ikan Sambal Fish With Spicy Tamarind Sauce Brunei Recipes
**A Culinary Journey to Brunei: Discover the Enticing Flavors of Ikan Sambal and More**
Embark on a tantalizing culinary adventure to the heart of Brunei, where the delectable dish of Ikan Sambal awaits your taste buds. This iconic dish showcases the harmonious fusion of spicy, tangy, and aromatic flavors, featuring succulent fish drenched in a vibrant tamarind-based sauce. As you explore the depths of this article, you'll uncover not only the secrets behind Ikan Sambal but also a treasure trove of other authentic Bruneian recipes that will transport you to the vibrant streets of Bandar Seri Begawan. From the aromatic Nasi Goreng Brunei to the rich and creamy Ayam Masak Merah, each recipe captures the essence of Brunei's culinary heritage. Get ready to embark on a sensory journey as we delve into the world of Bruneian cuisine, one delectable dish at a time.
IKAN SAMBAL - FISH WITH SPICY TAMARIND SAUCE (BRUNEI)
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
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
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
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.
NASI BIRYANI - CELEBRATION RICE (BRUNEI)
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. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen.
Provided by GiddyUpGo
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
- Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
- Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
- Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
- Garnish with the fried shallots.
Nutrition Facts : Calories 216.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 1.3, Sodium 606.9, Carbohydrate 35, Fiber 0.9, Sugar 1.1, Protein 4.1
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Choose the Right Fish: For this recipe, it's best to use a firm-fleshed fish that can withstand the heat of the tamarind sauce without falling apart. Some good options include red snapper, grouper, or tilapia.
- Marinate the Fish: Marinating the fish in the tamarind sauce before cooking helps to infuse it with flavor and tenderize it. Make sure to marinate the fish for at least 30 minutes, or up to overnight.
- Use a Hot Pan: When you're ready to cook the fish, make sure the pan is hot before adding the fish. This will help to sear the fish and prevent it from sticking.
- Don't Overcook the Fish: Fish cooks quickly, so it's important to be careful not to overcook it. Overcooked fish will be dry and tough.
- Serve Immediately: Ikan Sambal is best served immediately after it's cooked. This will ensure that the fish is hot and crispy, and the tamarind sauce is still flavorful.
Conclusion:
Ikan Sambal is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tamarind sauce is tangy and spicy, and the fish is cooked to perfection. If you're looking for a new and exciting way to cook fish, I highly recommend trying this recipe.
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