Sambal and Grilled Mackerel for Nasi Lemak
Ingredients
- 15 dried chilies, soaked in water first
- 6 shallots
- 3 garlic cloves
- 2 cm shrimp paste
- 2 stalks lemongrass, bruised
- 1 onion, sliced
- tamarind water
- salt and sugar to taste
Grilled mackerel components
- banana leaves
- 3 mackerel fish
- 1 lime
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 200 ml coconut milk
- tamarind water
- salt, sugar and seasoning to taste
- ground spices: 8 shallots, 3 garlic cloves, 2 cm ginger, 2 cm galangal, 2 cm grilled turmeric, 3 cm grilled shrimp paste
Preparation
Grind the dried chilies, shallots, garlic and shrimp paste with a little oil using a chopper until smooth.
Heat plenty of oil in a pan and sauté the ground mixture until the oil separates, then add bruised lemongrass and finally sliced onion, sauté briefly.
Add tamarind water, salt and sugar to taste, stir well.
The sambal is ready to be served with nasi lemak.
Clean the fish and rub with lime juice, set aside.
Heat oil in a pan and sauté the ground spices, bruised lemongrass, and kaffir lime leaves until fragrant.
Add coconut milk and tamarind water, cook until slightly thickened, add salt, sugar and seasoning to taste, stir well, and set aside.
Heat the grilling equipment and line with banana leaves, brush with a little oil.
Place the fish on the grill and cook while brushing with the sauce, turning until done.
Remove and serve with the remaining sauce.
