Belacan (Shrimp Paste) Fish Sambal (Gravy) Recipe
Spicy, salty, tangy and tad bit of sweetness; made with green chillies and garnished with spring onions.
Ingredients
- For fish
- 7 mabong/kembung fish (or any fish of your own choice)
- 1 tsp turmeric/kunyit powder
- Salt for taste
- Green chilli paste (ground/blend)
- 6 green chillies
- 2 green birds eye chillies (optional)
- Other ingredients
- 5 shallots (sliced)
- 1 inch ginger (sliced into thin stripes)
- 4 cloves garlic (sliced)
- 1 tbsp lime juice
- 2 stalks spring onions (sliced)
- 1 small piece palm sugar
- Oil - as needed
- Salt for taste
Directions
- Mix fish with turmeric and salt.
- Deep fry, remove and keep aside.
- Leave about 3 tbsp of oil in the same wok.
- Saute shallots, ginger and garlic.
- Add chilli paste, stir and cook till aromatic and oil splits.
- Gently drop in fried fish, pour lime juice and season with palm sugar and salt.
- Stir to coat fish with chilli gravy.
- Off heat and combine in spring onions.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 3 servings | |
| Calories 51 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 366mg | 10% |
| Total Carbs 11.93g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.61g | 4% |
| Protein 2.24g | 4% |
