Fish sambal could be anyone's favourite, but have you tried adding coconut paste, kerisik in your fish sambal? If yes, you must have enjoyed it. If no, then do try adding it. :)
To make kerisik or coconut paste, you need 1 whole grated coconut. Toast in a small wok over low flame until it turns lighter brown. The aroma is to die for!
Leave to cool then blend until fine in a grinder. For best result, ground using mortar and pestle. This paste can be kept in fridge for some time. Can be added in chicken / mutton rendang and curry.
I've even added just the toasted coconut in my Banana Coconut Fritters HERE before!
Now here's the basic simple recipe of my Fish Sambal with Coconut Paste (Kerisik). You may exclude the coconut paste if you don't wish to add.
FISH SAMBAL WITH COCONUT PASTE ( Sambal Ikan Berkerisik )
- 6 fish blocks / steaks ( I used threadfins) ~ rub with 2 tsp turmeric powder and some salt
- 5 pcs shallots **
- 3 cloves garlic **
- 2 cm ginger **
- 1 pc candlenut ( buah keras ) **
- 2 cm shrimp paste ( belacan ) **
- 1/2 cup or more blended dried chilli paste
- 1 large onion ~ cut into rings
- 1 pc dried tamarind pulp / 1/2 tsp tamarind paste
- sufficient water
- salt to taste
- sugar to taste
- 2 tbsp coconut paste ( kerisik )
- cooking oil
- Blend together ingredients marked **.
- Deep fry the fish blocks in oil until cooked. Set aside.
- Stir fry the blended ingredients until fragrant and add dried chilli paste.
- Cook for 10 minutes or until oil parts.
- Stir in onion rings. Add water, tamarind, salt and sugar. Let the gravy to boil a few times.
- Add coconut paste and mix. Check for salt.
- Add fried fish blocks in the sambal. Mix evenly until fish is well coated with the sambal.
- Dish out, serve with plain rice!
Thanks for being here, have fun and keep well! Cheers :)