Name: Sambal Ikan Hijau (Fish in Green Sambal)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 tsp turmeric powder; 125 ml (4 fl oz / ½ cup) vegetable oil; 2 whole seabass or 1 medium red snapper, gutted and cleaned; 125 ml (4 fl oz / ½ cup) water; 3–4 white onion rounds; 1 tsp sugar; 4 green bird’s eye chillies; 2 tsp coriander powder; 4 green chillies; 6 shallots, peeled; 2 candlenuts; 3 cloves garlic, peeled; 5-cm (2-inch) knob ginger, peeled; Salt, as needed; 1 kaffir lime leaf, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

We moved to Geoje Island, a shipbuilding site in South Korea in 2008. Back then, there were no Asian shops and we had to drive a good few hours to get groceries. We couldn’t even get fresh chillies, especially red ones, so I started making sambal using green chillies. After some experimenting, I came up with this green sambal dish. I hope you like it as much as my family does!