Sambal Ikan Patin with Tomato and Green Chili
Ingredients:
- 6 pieces of Ikan Patin (catfish), cleaned and marinated with lime juice to retain freshness
- 10 large green chilies, sliced diagonally
- 3 tomatoes, sliced into rounds
- 3 tablespoons bottled tomato sauce
- 2 tablespoons sugar
- 5 shallots, finely sliced
- 2 garlic cloves, sliced
- 1 packet of Masako seasoning (or similar bouillon)
Instructions:
-
Prepare the Ikan Patin: Heat oil in a pan over medium heat and fry the Ikan Patin pieces until they are golden brown and cooked through. Remove the fish from the pan and set aside.
-
Cook the Aromatics: In the same pan, add more oil if needed, and fry the sliced shallots and green chilies until they become crispy and fragrant.
-
Add Seasonings: Sprinkle in the Masako seasoning and sugar, stirring well to combine.
-
Incorporate Tomato Sauce: Add the bottled tomato sauce to the pan and stir to mix it evenly with the shallots and chilies. If the mixture seems too thick, add a little water to reach your desired consistency.
-
Combine Ingredients: Gently place the fried Ikan Patin back into the pan. Add the sliced tomatoes on top and stir carefully to coat the fish with the sauce.
-
Finish Cooking: Allow the dish to simmer for a few minutes until the tomatoes are slightly softened and the flavors meld together.
-
Serve and Enjoy: Once done, remove from heat and serve hot. This dish offers a delightful balance of sour, spicy, and sweet flavors with a savory finish, making it a delicious and satisfying meal.
This recipe combines the rich flavor of Ikan Patin with the vibrant taste of green chilies and tomatoes, creating a truly aromatic and flavorful dish that is sure to impress. Enjoy this deliciously tangy and spicy meal with steamed rice for a complete dining experience.
