Ingredients
| Ingredient | Amount |
|---|---|
| Ikan Mas (carp) | 1/2 kg |
| Bumbu Ungkap (spice mix) | 1/2 packet |
| Salt | To taste |
| Red Kariting Chilies | 100 grams |
| Green Bird’s Eye Chilies (optional) | 10 pieces |
| Red Shallots | 5 cloves |
| Medium Tomato | 1 piece |
| Coconut Water | As needed |
| Tamarind | As needed |
Instructions
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Begin by thoroughly washing the Ikan Mas and then marinate it with the bumbu ungkap and a pinch of salt. Let it rest for approximately 15 minutes to allow the flavors to infuse.
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Heat oil in a frying pan and fry the fish until it reaches your desired level of crispiness.
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In a separate pan, sauté the chopped tomato until it softens, then add the ground red chilies (coarsely ground) and cook until fragrant.
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Pour in the coconut water and add tamarind to the pan. Allow the mixture to simmer until it thickens and the flavors meld together.
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Season the mixture with salt and pepper to taste.
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Finally, add the fried fish to the sauce, ensuring it’s evenly coated, and stir gently to combine.
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Remove from heat and serve your Ikan Mas Sambel Dendeng hot, paired with rice or your favorite side dishes for an ultimate culinary delight!
Enjoy this vibrant and flavorful dish that showcases the rich flavors of Indonesian cuisine!