Kembung Sambal Tomat with Oyster Sauce
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized Kembung fish | 4 (cut into halves) |
| Medium tomatoes | 3 |
| Medium onion (shallots) | ½ |
| Red shallots | 3 cloves |
| Garlic | 5 cloves |
| Bird’s eye chilies | 5 |
| Oyster sauce | 1 teaspoon |
| Cooking oil | As needed |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Fry the Fish: Begin by frying the Kembung fish until golden brown, then set aside to drain on paper towels.
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Prepare the Aromatics: Slice the tomatoes, onion, red shallots, garlic, and bird’s eye chilies into fine pieces.
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Sauté the Mixture: In a pan, heat some cooking oil and sauté the sliced ingredients until fragrant and the tomatoes soften.
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Add Oyster Sauce: Pour in the oyster sauce and a splash of water to create a sauce base. Season with salt and sugar to taste.
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Combine: Gently add the fried Kembung fish to the pan, allowing it to simmer for a few minutes so the fish absorbs the flavors of the sauce.
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Adjust Seasoning: Taste and adjust the seasoning as needed, ensuring the balance of flavors is just right.
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Serve: Transfer to a serving dish and enjoy your delicious Kembung Sambal Tomat! Happy cooking!
This delightful dish combines the fresh taste of Kembung fish with a vibrant tomato and oyster sauce, perfect for a satisfying meal.
