500 g wader fish, 2 cm lenghs
5 g salt
1 L oil
150 g red cayenne pepper
100 g curly red chilies
75 g shallots
3 stalks lemongrass
13 g salt
15 g sugar
150 ml oil
Marinate the fish with lime juice and salt. Let it sit for 15 minutes.
Fry the fish with hot oil until golden brown. Drain off excess oil.
Wader fish are actually small fish - + 2 - 3 cm that live in freshwater, but usually fresh fish have a little more spines than saltwater fish. So the type can be adjusted according to your taste.
Coarsely chop red chili peppers, curly red chilies, shallots and lemongrass.
Over medium heat, saute the chopped spices until cooked and fragrant with oils released. Stir well.
Add salt, sugar and combine well.
Add in the fried fish. Give it a good stir so that each fish is evenly coated with the sambal sauce.
Simmer for about 15 to 20 minutes to allow flavours to be absorbed into the fish.
Remove and set aside.
Serve wader fish together with rice and fresh vegetables such as cucumber, tomato, cabbage and lettuce if desired.
In addition to the fish, the chili onion is also suitable for serving with shrimp or other seafood.