Get ready to tantalize your taste buds with an extraordinary Indonesian delicacy that will transport you straight to the vibrant street markets of Southeast Asia! Coconut Fish Roe Sambal is not just a recipe; it's a sensory explosion that combines the delicate richness of fish roe with the bold, fiery essence of traditional spices. This dish represents the perfect harmony of heat, tang, and tropical freshness that makes Indonesian cuisine world-renowned. Whether you're an adventurous foodie or a curious home cook, this recipe promises to revolutionize your culinary repertoire with its unique blend of flavors and textures.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indonesian
Serves: 6 servings
Ingredients
- 200g fish roe
- 1 cup grated coconut
- 2 red chilies
- 3 shallots
- 2 cloves garlic
- 1 tsp turmeric
- 1 tbsp tamarind paste
- Salt to taste
Instructions
- Prepare the fish roe by gently cleaning it under cold water, removing any membranes or impurities. Pat dry with paper towels and set aside.
- Finely chop the red chilies, shallots, and garlic. Ensure they are uniformly cut to create a consistent flavor profile.
- In a traditional mortar and pestle or food processor, grind the chopped chilies, shallots, and garlic into a smooth spice paste.
- Add turmeric powder to the spice paste and mix thoroughly, creating a vibrant yellow-red mixture.
- Heat a traditional wok or heavy-bottomed pan over medium heat. Add a small amount of cooking oil.
- Sauté the spice paste for 3-4 minutes until the raw aroma transforms and becomes fragrant, stirring continuously to prevent burning.
- Add the tamarind paste to the sautéed spice mixture, stirring to integrate and create a tangy base.
- Gently fold in the fresh grated coconut, allowing it to toast slightly and absorb the spice flavors.
- Carefully add the prepared fish roe to the mixture, stirring gently to coat evenly without breaking the roe.
- Season with salt to taste, adjusting the seasoning gradually and tasting as you go.
- Cook the mixture for an additional 5-7 minutes, allowing the flavors to meld and the roe to cook through.
- Remove from heat and let the sambal rest for 2-3 minutes to allow flavors to settle.
- Transfer to a serving dish and garnish with additional fresh grated coconut or chopped herbs if desired.
Tips
- Fresh is Best: Always use the freshest fish roe possible. Look for roe that is firm, intact, and has a clean, oceanic smell.
- Spice Grinding Technique: When preparing the spice paste, use a traditional mortar and pestle if available. This method releases more intense flavors compared to a food processor.
- Oil Temperature Control: Maintain a medium heat when sautéing the spice paste. Too high, and you'll burn the spices; too low, and they won't develop their full aromatic potential.
- Coconut Freshness Matters: Use freshly grated coconut for the most authentic flavor. If using packaged coconut, lightly toast it in a dry pan to enhance its nutty notes.
- Tamarind Tip: If tamarind paste is hard to find, you can substitute with lime juice, though the flavor profile will be slightly different.
- Salt Gradually: Season in stages and taste as you go. The fish roe and other ingredients already contain natural saltiness.
- Resting Period: Allow the sambal to rest for a few minutes after cooking. This helps the flavors meld and intensify, creating a more complex taste experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 15g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 250mg
