Fried Fish with Tomato Sambal

Name: Fried Fish with Tomato Sambal (Ikan Bumbu Acar)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 1 teaspoon salt; 1½ lbs (700 g) small fresh fish, gut and cleaned, then left whole, or fish steaks; Sprigs of Lemon Basil, to garnish; ½ teaspoon ground coriander; 5 tablespoons oil; 2 cloves garlic, peeled and sliced; 3–4 red finger-length chilies, deseeded; 1 in (2½ cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric; 2 candlenuts, roughly chopped; 1 in (2½ cm) fresh ginger, peeled and sliced; ½ in (1 cm) fresh galangal, peeled and sliced; 2 ripe tomatoes, cut into wedges; 2 teaspoons sugar; Pinch of salt; ½ teaspoon ground white pepper; 2 tablespoons tamarind juice; 2 cloves garlic, peeled; 3 tablespoons water; 3 shallots, peeled and sliced; 6 shallots, peeled; 2 red finger-length chilies, deseeded and sliced (optional); 1 salam leaf

Ikan Bumbu Acar

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Small fresh fish like sardines, are used in this typical seafood dish from fishing village near Pekalongan, on the northern coast of Central Java.

Ingredients

1½ lbs (700 g) small fresh fish, gut and cleaned, then left whole, or fish steaks
1 teaspoon

Asia
Indonesia
Pekalongan
Central Java
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Season the fish with the salt and set aside for 15 minutes.
Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Set aside.
Heat 3 tablespoons of the oil in a wok over medium heat until hot. Pan-fry the seasoned fish until golden brown and crispy