Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 2 tbsp. tamarind paste
- 2 tbsp. palm sugar
- 2 tbsp. fish sauce
- 1 tbsp. lime juice
- 4 cloves garlic, minced
- 6 red chili peppers, seeded and chopped
- 2 shallots, chopped
- Salt and pepper to taste
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind together the garlic, chili peppers, and shallots until they form a paste.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the paste to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the tamarind paste, palm sugar, fish sauce, and lime juice to the wok and stir to combine.
5. Add the fish to the wok and stir-fry for 5-7 minutes until cooked through.
6. Season with salt and pepper to taste.
7. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Any white fish can be used in place of the suggested fish fillets.
- Brown sugar can be used instead of palm sugar.
- Lemon juice can be used instead of lime juice.
Variations:
- Add vegetables such as bell peppers, onions, or green beans to the stir-fry.
- Substitute chicken or shrimp for the fish.
- Use different types of chili peppers for varying levels of spiciness.
Tips and tricks:
- Be sure to remove the seeds from the chili peppers to reduce the heat level.
- Adjust the amount of sugar and fish sauce to taste.
- Serve with a side of sliced cucumbers or tomatoes to help cool down the spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice and garnish with fresh cilantro or basil leaves.
Garnishes:
Fresh cilantro or basil leaves
Pairings:
Steamed rice, cucumber salad, or stir-fried vegetables
Suggested side dishes:
Steamed rice, cucumber salad, or stir-fried vegetables
Troubleshooting advice:
- If the dish is too spicy, reduce the amount of chili peppers used.
- If the dish is too sweet, reduce the amount of palm sugar used.
Food safety advice:
- Ensure that the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Sambal Ulek is a traditional Indonesian chili paste that is commonly used in Indonesian cuisine.
Flavor profiles:
Sambal Ulek is spicy, tangy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of sliced cucumbers or tomatoes.
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Region: Indonesian