Name: Pan-fried fish with vinegar sambal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gm snapper fillets, skin on, pin-boned, cut into 5cm chunks; 1 tsp ground turmeric; ½ tsp chilli powder; 175 ml vegetable oil; 80 ml (⅓ cup) rice vinegar; 2-3 tbsp caster sugar, or to taste; ½ tsp dark soy sauce; Thinly sliced spring onion, to serve; Spice paste; 30 gm (about 10) dried long red chillies, coarsely cut with scissors and softened in boiling water for 10 minutes; 10 golden shallots, coarsely chopped; 7 candlenuts (see note)

Pan-fried fish with vinegar sambal

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

Serves 4

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

“This recipe is adapted from A Kristang Family Cookbook by Melba Nunis,” says Tony Tan. “The secret is to cook the spice paste until it takes on a caramel-like fragrance. This dish, with its tangy sambal, is incredible with the cucumber salad. Mackerel is traditionally used, but any fish is delicious, and I use rice vinegar, which is milder than most vinegars.”

Ingredients

500 gm snapper fillets, skin on, pin-boned, cut into 5cm chunks

1 tsp ground turmeric

½ tsp chilli powder

175 ml vegetable oil

80 ml (⅓ cup) rice vinegar

2-3 tbsp caster sugar, or to taste

½ tsp dark soy sauce

Thinly sliced spring onion, to serve

Spice paste

30 gm (about 10) dried long red chillies, coarsely cut with scissors and softened in boiling water for 10 minutes

10 golden shallots, coarsely chopped

7 candlenuts (see note)

Method

1.For spice paste, drain chillies then blend with shallots and candlenuts in a food processor to a fine paste, adding a little water to loosen if required.

2.Combine fish with turmeric, chilli powder and 1 tsp salt in a large bowl, turn to coat and set aside to marinate (15 minutes).

3.Heat a wok or frying pan with 60ml oil over medium-high heat. When oil begins to shimmer, add fish, skin-side down, and cook, turning once, until skin is crisp and fish is cooked through (2-3 minutes each side; be careful, hot oil will spit). Drain on paper towels.

4.Wipe out wok with paper towels, return to medium heat and add remaining oil. When hot, add spice paste, and stir until fragrant and oil separates (8-10 minutes). Add vinegar, sugar, soy sauce and 250ml water, bring to the boil, then reduce heat to medium and simmer until sambal sauce is slightly thickened (2-3 minutes). Add fish and stir gently to warm through. Season to taste and serve scattered with spring onion.

Candelnuts are available from Asian grocers.
Drink suggestion: Semi-sweet riesling. Drink suggestion by Max Allen.
Notes

Tony Tan

Profile Claire Delmar

Ingredients

Method

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