PAN-FRIED FISH WITH SAMBAL
Try this PAN-FRIED FISH WITH SAMBAL recipe.
Try this PAN-FRIED FISH WITH SAMBAL recipe.
- dash of salt
- 1 cup of all-purpose flour
- 1 lb of firm white-flesh fishes such as mackerel tilapia, cat fish (bone-in or fillet is up to you, i used boneless fillet). cut into large chunks
- 4 tbsp of canola oil
- 1/4 lb (125 g) dried chili (soaked until soft in warm wat
- 7-8 shallots (peeled)
- 2 tomatoes (diced)
- 1 tbsp of shrimp paste / belacan
- 2 tbsp sugar or to taste
- 4 tbsp of canola oil
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (568g)
- Sodium 310.064 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare the sambal by putting the soaked dried chili in a food processor along with the peeled shallots, add a bit of water to get it going. Pulse it so they are coarsely chopped. You can ground it finely too, but I prefer the sambal to be "coarse" as it looks more appetizing to me.
- In a medium-size skillet, preheat about 4 Tbsp of oil. Add in the ground chili mixture and shrimp paste and stir fry until really fragrant, about 1-2 minutes.
- Add in the tomatoes, sugar and dash of salt and continue to saute until the sambal turns slightly darker in color (the sugar will caramelize and darken the sambal) and the tomatoes are soft and mushy.
- Have a taste. The sambal should taste more at a sweet side and a bit salty. Adjust by adding more salt or sugar to your liking. The sambal should look coarse, shiny with some oil.
- Preheat another non-stick large skillet with about 4 Tbsp of oil.
- Mix the all-purpose flour and salt in a shallow wide plate.
- Dredge the fish fillet pieces in the flour and place them on the skillet and cook until the crust is golden brown, about 2-3 minutes each side (longer if your fillet is thicker).
- Place them on serving platter and pour over the hot sambal on top of the fish and ready to serve with dish and other dishes as part of multi-course meal.
A Weeknight Wonder: Pan-Fried Fish with Sambal
As a busy working mom, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Pan-Fried Fish with Sambal recipe has become a staple in our house, a true weeknight lifesaver. It's surprisingly easy to make, even on those evenings when time feels particularly tight, and the flavors are vibrant and unforgettable. The sweet, spicy, and slightly tangy sambal perfectly complements the flaky, pan-fried fish, creating a dish that’s both satisfying and sophisticated.
The beauty of this recipe lies in its versatility. You can use any firm white-flesh fish – mackerel, tilapia, catfish – whatever you have on hand or find on sale. I often buy fillets to save time, but using bone-in fish works just as well; it just takes a little longer to cook. The sambal itself is incredibly forgiving. If you prefer a milder flavor, simply reduce the amount of chili. If you like things spicier, feel free to add more! I usually adjust the sweetness and saltiness to my taste, which is a nice touch.
The process is simple, straightforward, and incredibly rewarding. First, you make the sambal – a vibrant condiment of chili, shallots, tomatoes, shrimp paste, and sugar. The process of making the sambal itself is a small adventure; the aroma that fills the kitchen is intoxicating! Then, you lightly flour the fish fillets and pan-fry them to golden perfection. The crispy, golden-brown crust is simply irresistible. Finally, you pour the fragrant, flavorful sambal over the fish, and that's it! It's ready to serve. I often serve this dish with steamed rice and a simple side salad, but it's also delicious as part of a larger multi-course meal.
This recipe isn't just a meal; it's an experience. The colors are bold, the aromas are inviting, and the flavors are a delightful dance on your palate. It's a dish that consistently impresses, whether I’m serving it to my family or to guests. It is a testament to how simple ingredients, combined with a touch of creativity, can create a truly special and memorable dining experience. The preparation is simple, and the reward is immense: a dish bursting with flavor and texture that your family will adore. Give this recipe a try, and I guarantee it will become a new favorite in your kitchen, too!
Tips and variations:
- Spice level: Adjust the amount of chili to control the spiciness. For a milder sambal, use fewer chilies or remove some of the seeds.
- Sweetness: Adjust the amount of sugar to your preference. Some prefer a sweeter sambal, while others prefer it more savory.
- Fish choice: Feel free to experiment with different types of firm white-flesh fish. Cod, snapper, or even halibut would work well.
- Garnish: Garnish the dish with fresh cilantro or chopped green onions for added freshness and visual appeal.
- Serving suggestions: Serve with steamed rice, noodles, or a side salad. It's also delicious served with other dishes as part of a multi-course meal.
This Pan-Fried Fish with Sambal recipe isn't just a meal; it's a celebration of simple ingredients transformed into something extraordinary. It's a dish that speaks to the heart of home cooking: fresh flavors, minimal fuss, and maximum satisfaction. So, grab your ingredients, fire up the stove, and get ready to experience the magic of this weeknight wonder!
