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).

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.

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:

• Assam (Tamarind) Fish;
• Teochew Steamed Whole Fish;
• Steamed Whole Fish with Shiitake Mushrooms & Goji Berries; and
• Chinese Steamed Whole Fish with Ginger Shallot.

Print Pin

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 minutes

Cook Time 25 minutes minutes

Total Time 55 minutes 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:

• 2 cloves garlic
• 1 small brown onion cut into wedges
• 5 long fresh red chillies deseeded and cut into 3cm pieces
• 12 small dried red chillies deseeded
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 2 tablespoons extra virgin olive oil

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
• 1½ 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:

• 2 teaspoons salt
• ½ teaspoon ground white pepper
• 1 tablespoon medium dry sherry

Metric – US Customary

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.

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