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4 pax   30 minutes

Good to Know

To make this a more well-balanced meal, add in brinjals and allow it to cook until it softens before adding in the fishes.

Ingredients

500 g mackerel (ikan kembung)
50 ml cooking oil; for deep frying
1 teaspoon turmeric powder
1 teaspoon chilli powder
2 tablespoons MAGGI® CukupRasa™
2 tablespoons corn oil
4 red onions, thinly sliced
4 cloves garlic, thinly sliced
2 teaspoons shrimp paste powder
2 tablespoon s tamarind juice
200 g chilli paste
2 tablespoons MAGGI® Chilli Sauce
2 cups water
2 red chillies, thinly sliced
30 g spring onions, sliced into 5cm lengths
2 tablespoons MAGGI® CukupRasa™

Preparation

1. To prepare the marinade, mix the turmeric powder, chilli powder and MAGGI® CukupRasa™ together.

2. Soak the fish up with the mixture and allow it to marinade for 10 minutes.

3. Next, heat up the cooking oil in a wok. Fry the fish until it turns nice and crisp. Then, set it aside.

4. While the fish is resting, heat up the corn oil in a deep skillet. Add in the onion and garlic until fragrant.

5. Then, add in the shrimp paste powder, blended chillies, tamarind juice, MAGGI® Chilli Sauce and water. Give it a good stir and allow the sauce to simmer until it thickens a little.

6. After that, toss in the red chillies, spring onions and MAGGI® CukupRasa™ and cook it for another minute.

7. Finally, add in the fishes and carefully coat each piece with the gravy. Allow it to simmer for 2 minutes. When oil separates from the gravy, the fish sambal is ready to be served.

8. Serve the fish over rice and make sure to scoop up a nice spoonful of the sambal on your plate.

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