91. Dried Sambal King Fish

• June
• 14

6:32 am Dinner, Home Cooking, Quick n' Easy, Seafood

Please excuse the blurry photos. The photo was taken around March, and I have not cooked this dish since. I don’t know why, though, since this recipe is easy, just a little bit on the spicy side, and delicious. So why didn’t I cook more of it?

No idea, really. Maybe when we go to the market today, I would get some king fish/ikan tongkol and cook this dish. I am salivating already. Yums.

DRIED SAMBAL KING FISH
Ingredients
1 medium sized king fish, sliced and cleaned

• 3 dried asam skins
• 1 onion, quartered
• More water as needed
• Salt and sugar to taste
• Oil for deep frying

Ground together

• 2 large onion
• 2 garlic
• 15 dried red chillies
• 5 TB water

Method

1. Deep fry the fish sliced, coating it with some salt and tumeric powder before frying. Drain it, and set aside.
2. In a medium hot pan, using about 5 TB oil, add the grounded ingredients. Fry until fragrant, then add the asam skins. Add some water, then the fried fish.
3. Continue cooking on medium, adding more water if it is too dry, for five minutes.
4. Add the quartered onion, adjust seasoning.
5. Take off heat, and serve with plain white rice.