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Ingredients
- Serves 2-4 people
500 g wader fish, 2 cm lenghs
2 limes
5 g salt
1 L oil
Samabl ingredients:
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
Wader Sambal Bawang
Wader Sambal Bawang is a rare Indonesian delicacy originating from Mojokerto, East Java. It features wader fish that is sauteed with a fragrant sambal made of coarsely chopped chili, red onions and lemongrass. The dish is traditionally served on a small clay plate and is best eaten with warm rice and fresh vegetables.
- Easy
- 30 min
- 20 min
- 10 min
- 3 steps
- 11 Ingredients
- Easy
- 3 steps
- 11 Ingredients
- 30 min
- 20 min
- 10 min
Directions
-
Fry the Fish
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.
-
Making the sambal
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.
-
Making the onion sambal fish
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.
Plate and Serve!
- Best served with white rice
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.
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