Salmon is my favourite fish here in Scotland. It’s easy to cook and tastes very tender if not over cooked. Since my family loves spicy food, I thought cooking it with a hot sambal sauce would be awesome. Sambal is a spicy condiment which is very popular in South East Asian countries, especially Malaysia, Indonesia and Singapore. In Malaysia, this hot sambal is made mainly from onions, garlic and chili. Some add belachan, a shrimp paste, and some don’t. This hot sambal is very delicious and gives you the punch. You can control the heat by adjusting the amount of chili added.
I often use salmon fillet to cook but this time, I thought maybe I should use salmon steaks. It did come out very delicious, easy and nice to serve. This recipe is very easy and simple too.
2 pieces salmon steaks (about 350g)
Coat the salmon with some corn flour. I did not add any salt before frying because the sambal sauce is salty enough. Heat up some oil in a frying pan and pan fry the salmon under medium heat. When it’s lightly browned on one side, flip it over to fry the other side until cooked. Do not over fry otherwise the salmon will be tough. While putting the salmon to fry, make the tamarind sauce below.
1/2 whole garlic (peeled and chopped finely)
2 small red onions (peeled and chopped finely)
1 big onions (peeled and sliced)
2T crushed chilies
1t belacan (optional)
Add the tamarind to the water and sqeeze it to loosen the tamarind into the water. Sieve to remove the bits and set aside for use later.
Heat up some oil in a frying pan or wok. Add the finely chopped garlic and red onions and fry until fragrant. Then add the big onions and crushed chilies and continue to fry for a while. Add the tamarind liquid and Ingredients C. Mix well, let it come to a boil for a while and dish up. Pour it over the salmon steaks. Serve hot with rice.
Ingredients C (seasoning)
1t chicken stock granules
What is your favourite fish? Do you have a favourite salmon dish to share? Please share, add and comment in the comment box below.
Quote of the day……
“I am still determined to be cheerful and happy, in whatever situation I may be; for I have also learned from experience that the greater part of our happiness or misery depends upon our dispositions, and not upon our circumstances.”