Ingredients with Measurements:
- 500g fish fillet (any white fish will do)
- 1 cup petai beans (also known as stink beans)
- 2 tbsp oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 red chilies, chopped
- 2 tbsp tamarind paste
- 1 tbsp sugar
- Salt to taste
- Water
Special equipment needed:
- Mortar and pestle (optional)
Step-by-step instructions:
1. Rinse the fish fillet and cut into bite-sized pieces. Set aside.
2. Peel the petai beans and remove the outer layer. Rinse and set aside.
3. In a mortar and pestle, grind the onion, garlic, and red chilies until it becomes a paste. If you don't have a mortar and pestle, you can use a food processor or blender.
4. Heat the oil in a pan over medium heat. Add the onion, garlic, and chili paste and sauté until fragrant.
5. Add the tamarind paste, sugar, and salt. Mix well.
6. Add the fish fillet and petai beans. Mix gently until the fish is coated with the sauce.
7. Add enough water to cover the fish and petai beans. Bring to a boil.
8. Reduce the heat and let it simmer for 10-15 minutes or until the fish is cooked.
9. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- If you can't find petai beans, you can use green beans or snap peas instead.
- If you don't have tamarind paste, you can use lime juice or vinegar.
Variations:
- You can use shrimp or squid instead of fish.
- You can add vegetables like eggplant or okra.
Tips and tricks:
- If you want a spicier sambal, add more chilies.
- To reduce the fishy taste of the fish, you can marinate it in lime juice or vinegar for 10-15 minutes before cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with rice on the side.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions.
Pairings:
- Serve with rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables like bok choy or broccoli.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Sambal is a spicy sauce typically made with chili peppers and other ingredients like garlic and onion. It is commonly used in Indonesian and Malaysian cuisine.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with rice and a side of stir-fried vegetables.
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Region: Malaysian