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Sambal Black Pomfret



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

Ingredients
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

Garnishing
1 cucumber, peeled and sliced

Preparation
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
Serve

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Comments

  1. MaryMohDecember 9, 2009 at 4:52 PM

    That's a lot of sambal on the pomfret....mmmm. My family loves sambal but always have problem cooking here....whole house will smell! I better visit you to eat :)

    ReplyDelete
  2. Angie's RecipesDecember 9, 2009 at 6:58 PM

    That would be perfect all over a bowl of steamed rice!

    ReplyDelete
  3. ShirleyDecember 9, 2009 at 7:18 PM

    This preparation is new to me!

    ReplyDelete
  4. ann lowDecember 9, 2009 at 8:34 PM

    WOW! This is really very delicious and makes me drooling..

    ReplyDelete
  5. Sokehah cheahDecember 9, 2009 at 10:39 PM

    Hi
    Mary
    I fry fish and cook sambal in an open air kitchen, at the back of the house. Much more easy to clean up and the house doesn't smell of belachan.

    Angie
    Yes, can have a second helping of rice as well.

    Shirley
    It's delicious, you should try it. Can you get belachan in your area?

    Anncoo
    Yes, sambal is mouth-watering!

    ReplyDelete
  6. Cajun Chef RyanDecember 10, 2009 at 1:00 AM

    This fish is not common here, but it looks great!

    ReplyDelete
  7. rotterdam ICONDecember 10, 2009 at 2:29 PM

    My mum used hard mackerel and stuffed the pounded ingredients inside the fish. It was soooo appetising. Unfortunately can't get black pompret or hard mackerel here

    ReplyDelete
  8. Sokehah cheahDecember 10, 2009 at 3:44 PM

    Hi
    rotterdam ICON
    That way, also delicious and the oil oozing out from the sambal, is yummy. Perhaps you can make do with fish fillet and put the sambal on top. But does Leo like the belachan smell?

    Cajun Chef Ryan
    Thanks. Yes, some of the ingredients we use are not common in your part of the world.

    ReplyDelete
  9. AnonymousDecember 10, 2009 at 9:58 PM

    Like Chef Ryan, I have not seen this fish but it looks great and I love the preparation with sambal, super delicious!

    ReplyDelete
  10. Sokehah cheahDecember 10, 2009 at 10:44 PM

    Hi
    5 Star Foodie
    This fish is of the same family as white pomfret, common in Malysia and much cheaper than white pomfret.

    ReplyDelete
  11. tigerfishDecember 11, 2009 at 1:48 AM

    Look at the heap of sambal on the fish!

    ReplyDelete
  12. penny aka jeroxieDecember 11, 2009 at 9:39 AM

    I can hardly find black pompret here and usually if I do, it is not very fresh. So thumbs up for this!

    ReplyDelete
  13. Rotterdam ICONDecember 11, 2009 at 1:56 PM

    Leo loves all kinds of spicy food

    ReplyDelete
  14. Sokehah cheahDecember 11, 2009 at 3:10 PM

    Hi
    tigerfish
    Yes, it's not too spicy but delicious.

    penny
    Do you think you can try it with Barramundi?

    Rotterdam ICON
    Good for you, easy to cook for him.

    ReplyDelete
  15. Bali TourJanuary 24, 2015 at 9:06 AM

    Great Article :)
    Thank you for the recipe
    I will try to cook

    ReplyDelete

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