Fried Mackerel with Sambal (Sambal Ikan)

Fried Mackerel with sambal or sambal ikan is a very popular Malay dish in Malaysia. There are many variations of sambal sauce, with a range of hot chilli pepper used as primary ingredients. Likewise, other secondary ingredients including spices, garlic, ginger, shallot, onion and spring onion (scallion). As well as sugar, lime juice, lemon juice, shrimp paste (called belacan in Malay). Plus rice vinegars or other types of vinegars. Besides, they serve all these varieties of sambal sauce normally as hot and spicy condiments. Usually for Malay dishes like fried fish (ikan goreng), grilled fish (ikan bakar) and fried chicken (ayam goreng).

Fried Mackerel with Sambal (Sambal Ikan) Gluten Free

About Sambal Sauce

Conventionally, they make sambal sauces with the use of a mortar and pestle. Likewise, they pound these ingredients in the mortar with the pestle. Moreover, you can serve freshly prepared sambal sauces either cooked or fresh. Besides, they also use sambal sauces as a spice paste for fried rice or fried noodles . As well as for cooking and braising meat, seafood or vegetables. Nowadays, there are also many brands and varieties of pre-prepared sambal sauces readily available in Asian groceries stores and supermarkets.

Fried Mackerel with Sambal (Sambal Ikan) Gluten Free

Gluten Free Fried Mackerel with Sambal (Sambal Ikan)

For my gluten free Fried Mackerel with Sambal (Sambal Ikan) recipe. My ingredients include long fresh red chillies, small dried red chillies, garlic, onions, onion shallots and ginger. As well as assam (tamarind) paste and spices like paprika, turmeric and curry leaves. Then, I served my gluten free sambal sauce as a hot and spicy condiment alongside pan fried mackerel cutlets. You can also serve the sambal chilli sauce on top of the pan fried Mackerel if preferred. This gluten free recipe is also low carb, soy free, dairy free, nut free and egg free.

You may also like my other gluten free fish recipes:

Fried Mackerel with Sambal (Sambal Ikan) Gluten Free
Fried Mackerel with Sambal (Sambal Ikan) Gluten Free
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5 from 2 votes

Fried Mackerel with Sambal (Sambal Ikan)

A very popular Malaysian dish, simple and delicious fried mackerel served with an aromatic hot and spicy chilli sauce.
Course Dinner, Lunch, Main
Cuisine Malaysian
Diet Gluten Free
Keyword Dairy Free, Egg Free, Fish, Fried Fish, Gluten Free, Nut Free, Sambal Chilli, Seafood, Soy Free
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people
Calories 488.22kcal
Author Daphne Goh

Ingredients

  • Rice bran oil for pan frying
  • 1 kg Spanish mackerel cutlets preferably tail part
  • corn starch for coating the mackerel
  • Steamed basmati rice to serve

For the Spice Paste:

For the Sambal Chilli Sauce:

  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic minced
  • 2 French onion shallots
  • 2 medium brown onions thinly sliced into rings
  • inch ginger peeled and finely grated
  • 12 curry leaves
  • 5 tablespoons tamarind paste or tamarind puree
  • 3 tablespoons stevia
  • 1 teaspoon salt
  • 100 ml water

For the Marinade:

Instructions

For the spice paste:

  • Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.

For the sambal chilli sauce:

  • Heat up the non-stick frying pan with 3 tablespoons of extra virgin olive oil on medium to high heat. Pan fry the garlic, shallots, onion and ginger on low to medium heat until the garlic are lightly golden and onion are caramelised.
  • Then add in the spice paste, curry leaves, tamarind paste or puree, sugar and salt and pan fry for 3 minutes on medium heat until the spice paste is aromatic. Add in the water and stir-fry for another 2 minutes. Turn off the heat, remove and set aside in a bowl. Clean wok with kitchen paper towel.

For cooking the mackerel:

  • Marinade the mackerel cutlets with the marinade prepared. Rub and mix well into the mackerel cutlets.
  • Lightly coat the mackerel cutlets with corn starch, shake off excess.
  • Heat up a non-stick frying pan with some rice bran oil and pan fry the mackerel cutlets for 3 minutes on each side or until mackerel are golden brown. Pan fry in 3 to 4 batches, adding more rice bran oil as needed.
  • Pre-heat fan forced oven to 160C or 320F. Place the mackerel cutlets in a baking tray lined with baking paper. Bake the mackerel cutlets for 3 to 5 minutes or until the mackerel pieces are well browned.
  • Serve with sambal chilli sauce and steamed basmati rice.

Equipment

Food Processor Alternative to Mortar and Pestle
Mortar and Pestle Alternative to Food Processor
Non-Stick Frying Pan 8 Inch
Non-Stick Frying Pan 12 Inch
Non-Stick Large Baking Pan
Parchment Baking Paper
Kitchen Paper Towels

Notes

Allergen: Fish.
Nutrition Facts
Fried Mackerel with Sambal (Sambal Ikan)
Serving Size
 
1 people
Amount per Serving
Calories
488.22
% Daily Value*
Fat
 
25.81
g
40
%
Saturated Fat
 
5.52
g
35
%
Polyunsaturated Fat
 
4.84
g
Monounsaturated Fat
 
13.1
g
Cholesterol
 
78.33
mg
26
%
Sodium
 
1342.92
mg
58
%
Potassium
 
1302.88
mg
37
%
Carbohydrates
 
35.28
g
12
%
Fiber
 
4.09
g
17
%
Sugar
 
14.89
g
17
%
Protein
 
37.27
g
75
%
Vitamin A
 
1564.87
IU
31
%
Vitamin C
 
232.83
mg
282
%
Calcium
 
97.67
mg
10
%
Iron
 
4.14
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @healthygfasian or tag #healthygfasian!

4 thoughts on “Fried Mackerel with Sambal (Sambal Ikan)”

    • You can use any of your favourite fish for the dish. The star of this dish is the sambal sauce that will make any fried fish, grilled fish or fried chicken taste delicious. 🙂

      Reply
  1. Holy mackerel Daphne! This looks great! (And I know this is going to make me sound a little weird, but I love that you’ve contrasted that lovely orange/red sambal sauce with the green wooden table!

    Riz

    Reply
    • The sambal sauce is really good with fried fish, grilled fish or even fried chicken. I don’t think you sounded weird at all, I love the colour contrast too, that’s why I chose this combination of orange/red with green background. 🙂

      Reply

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