FRIED FISH WITH SAMBAL MATAH

  Sambal though synonymous to spicy condiment in terms of Southeast Asian Cooking, the versions and variations available through the length and breadth of these areas are quite versatile.  Raw Sambals, Sauteed Ones, Sambals with Red/Green Bird's-eye Chillies, or Dry Red Chillies, the method of preparing each version differs and tastes uniquely ubiquitous to the cuisine.
     This Sambal Matah is a Raw Balinese Sambal from Bali in Indonesia. This is a perfect combination for grilled/fried Fish. Combine few local ingredients to suit your taste buds and there you go with a simple condiment. Belacan(shrimp paste) and the Lemon Grass gives an intense flavour to this Sambal Matah.
   Serve this spicy Sambal Matah along with Indonesian style Fried Fish.  Any variety of fish can be used for the recipe.  Can deep/shallow fry or grill the marinated fish.

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Cuisine : Bali, Indonesia (South East Asian)
Recipe Type : Condiment 
Spice Level : High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time : 10 - 20 Minutes
Marinating Time : 15 -20 Minutes
Cooking Time : 10 - 15 Minutes

FOR SAMBAL MATAH :

INGREDIENTS :

Shallots - 8-10 Nos.
Garlic - 2 Cloves
Bird's Eye Chillies(Chili Padi) - 10 Nos.
Belacan(Dried-Shrimp Paste) - 1/2 Tspn.
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Lime Juice - 2 Tspns
Salt - To Taste
Brown Sugar(Gula Melaka) - 1/4 Tspn
Oil - 2 Tbspn

METHOD :

• Clean, Peel and wash Shallots, Garlic, finely chop them into small pieces.
• Wash Green Chillies and dice them into small pieces.
• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Dry roast the Dried-Shrimp Paste until aromatic on a low flame.
• Shred the Kaffir Lime Leaves into thin strips.
• Mix all the above ingredients along with Salt, Brown Sugar and Lime Juice in a bowl.
• Heat oil in a pan and pour the hot oil over the finely chopped ingredients and mix well.
• Serve it at room temperature.
• Goes well with Grilled/Fried Fish.

NOTES :

• Adjust the number of chillies to suit your spice level.
• Can substitute Sugar with Gula Melaka(Brown Sugar).

FOR FRIED FISH :

INGREDIENTS :

Fish - 4 Nos.
Oil - For Deep Frying

For the marinade :

Tamarind Extract/Lime Juice - 2 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste.

METHOD :

• Clean and wash the fish thoroughly.
• Draw 3-4 incisions with a sharp knife all over the fish.
• In a bowl add all the ingredients mentioned under 'For the Marinade' and mix well.
• Rub the marinade evenly over each fish and keep it aside for 15 - 20 Minutes.
• Heat Oil in a deep pan or a wok.
• Gently drop the marinated Fish into the hot oil.(The fish should be fully submerged in oil)
• Cook for 2-3 Minutes on a high flame on either side until the fish is fully fried.
• Remove the fish carefully with slotted spoons and line them up in clean paper towels.
• Serve it hot with spicy Sambal Matah along with Steamed Rice/Fragrant Rice.

NOTES :

• Any fish variety can be used for the recipe.
• I have used Ikan Selar(Yellowtail Scad) in this Recipe.
• Cooking time varies with the size of the fish. 
• Can Shallow fry or Grill the marinated fish.