I remember that whenever my mum were to whip up this dish, she'll need to cook extra rice. Why? Because all my siblings would definitely want more and more rice...... to whack up this sambal fish.
Another way of cooking this dish is to slit open the fish belly, clean it and stuff the sambal ingredients inside, then fry the fish. Instead of black pomfret, you can use hardtail mackerel (ikan cincaru) for this purpose.
the sambal for this black pomfret will also go well with stingray or other types of fish fillet. I didn't blend the ingredients to make them fine because I love to bite into the moist sambal ..... belachan, shallots and all! Mmm......
Recipe for Sambal Black Pomfret
330 gm Black Pomfret, seasoned with a bit of salt
150 gm Shallots
4 pips Garlic
10 gm Tumeric or fresh Kunyit
20 gm Belachan/Shrimp paste
2 Lemon Grass
2 fresh red chillies
1/2 Tsp Salt
1/2 Tsp Brown Sugar
Oil for frying
1 cucumber, peeled and sliced
Pound together the shallots, garlic, turmeric,
belachan, red chillies and lemon grass, set aside
Pan fry the black pomfret with 2 Tbsp oil,
not too crispy, cooked, and slightly brown,
dish out and set aside
With the remaining oil, fry all the pounded ingredients
till aromatic, adding in the salt and sugar.
You may need to add more oil if the sambal
is too dry, do so sparingly
The sambal is ready when it has shrunk
to half the amount prior to frying
Dish out the sambal and place on top of the fried fish
Garnish with the sliced cucumber