Best Ikan Sambal Fish With Spicy Tamarind Sauce Brunei Recipes
SPICY TAMARIND RUM SALMON
Make and share this Spicy Tamarind Rum Salmon recipe from Food.com.
Provided by mikey ev
Categories Healthy
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine rum, tamarind, jalapeno, brown sugar, BBQ sauce, and sriracha in a small bowl; set aside.
- Heat skillet with olive oil over medium-low, then add ginger and garlic; sautee 1-2 minutes.
- Add rum mixture to skillet and simmer (medium-low) for 15 minutes.
- Mix cornstarch and water until smooth, add to sauce, and simmer 5 more minutes.
- Place salmon filets in lightly greased baking dish.
- Rub salmon lightly with olive oil, sprinkle with salt and pepper.
- Pour sauce over salmon.
- Bake 20-25 or until salmon flakes with a fork.
Nutrition Facts : Calories 497.7, Fat 9.7, SaturatedFat 1.5, Cholesterol 87.5, Sodium 343.4, Carbohydrate 35.8, Fiber 1.8, Sugar 31.2, Protein 34.8
SONORAN TAMARIND SAUCE
Recipe is from the Sonoran Grill cookbook. It says that this sauce is wonderful on any roast pork; however, it recommends pork tenderloin. Recipe did not provide cooking times.
Provided by DailyInspiration
Categories Sauces
Time 10m
Yield 1 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring vinegar, brown sugar, and garlic to a low boil, whisking until brown sugar has completely dissolved.
- Boil, stirring often until liquid has reduced by half; liquid will be a syrup at this point.
- Lower heat to a simmer and whisk in the beef broth. Whisk in the tamarind paste. Stir in the ginger and simmer to let sauce reduce a little more.
- Pour sauce through a sieve into a serving bowl.
- Spoon over sliced pork tenderloin.
Nutrition Facts : Calories 299.9, Fat 1.1, SaturatedFat 0.5, Sodium 1368, Carbohydrate 68.2, Fiber 2.2, Sugar 63.2, Protein 5.7
SAMBAL TUMIS
The traditional way to make sambal is to grind chiles and other ingredients with a mortar and pestle, as my mother, Rosni Pattilllo, did. The process is said to release intense heat and bold flavors. But my mom now uses a food processor, which works just fine. There are more than 300 varieties of sambal, each serving its own purpose: as a dip, marinade, soup base or condiment. This version uses belacan (sometimes spelled "belachan" or "blachen"), a pungent, hardened block of shrimp paste that adds depth to the sambal. (You can leave it out if you prefer, or can't find it.) Sambal tumis (slow-stirring) is a versatile stir-fried chile paste used in dishes like mee goreng (fried noodles), sambal udang (shrimp), sambal telur (eggs) and nasi goreng (fried rice). You can store freshly made sambal tumis in the refrigerator for up to one week and in the freezer for up to 3 months. If you prefer a milder sambal, decrease the number of chiles or use milder ones; for a spicier version, increase the number of chiles or leave in seeds from some or all of the chiles.
Provided by Natalie Pattillo
Categories condiments
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put the anchovies in a bowl of cold water and soak for 5 minutes. Put the dried chiles in a small pot, add water to cover and boil for 5 minutes or until chiles begin to soften. Drain the chiles, remove stems, slice open lengthwise and scrape out seeds. (Chile seeds can irritate the skin, so wear rubber or plastic gloves.) Remove and discard seeds from the Thai and red chiles and slice. Transfer all chiles to a food processor, pulse to blend and set aside.
- In a ramekin or small bowl, combine the belacan with 1 teaspoon water, mixing and adding more water as needed until there are no lumps. Drain the anchovies and add to the chiles in the food processor, along with the hydrated belacan, shallots, garlic, diced tomato and 1/3 cup of canola oil. Process into a smooth purée. (If the mixture still seems chunky, add more oil, a tablespoon at a time, and process until smooth.) In a separate ramekin or small bowl, mix tamarind paste with 2 teaspoons water until the paste is smooth and loose.
- Heat the remaining 1/3 cup of oil in a wok or large skillet over medium heat until shimmering. Add the sambal purée and lemongrass stalks; stir tamarind into the sambal until combined and add salt to taste. Cook over low heat for about 20 minutes, stirring often, until the oil begins to separate and the sambal has thickened and turned brownish-red.
- Add the sambal to dish of your liking, such as mee goreng, or serve with fried tempeh. (Once it's added to a dish, remove the lemongrass. If storing the sambal for later use, keep the lemongrass.) When stored in small containers, sambal tumis can last for up to one week in the refrigerator, or in the freezer for up to 3 months.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
