Spicy Shredded Bandeng with Hot Sambel Korek

Bandeng Suwir Sambel Korek

Ingredients

• 1.5 whole bandeng fish
• 2 cloves garlic
• 15 bird’s eye chilies
• Salt and sugar, to taste
• 3 tablespoons hot oil (from frying the fish)

Instructions

1. Fry the Fish: Begin by frying the bandeng fish until it’s perfectly cooked and golden brown. Once fried, allow the fish to cool slightly before shredding it into bite-sized pieces.

2. Prepare the Sambel: In a mortar, coarsely pound the garlic and bird’s eye chilies together. Add salt and sugar to taste, then drizzle in the hot oil left over from frying the fish. This will help release the flavors and create a rich sambel.

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3. Combine: Gently mix the sambel with the shredded bandeng fish until well combined, ensuring every piece is coated with that vibrant, spicy goodness.

4. Serve: Present your dish with fresh vegetable accompaniments. While I didn’t have any basil on hand yesterday, adding kemangi (Indonesian basil) would elevate the dish even further, enhancing its freshness and aroma. Enjoy your cooking!

Tips

Feel free to adjust the amount of chilies according to your spice preference. This dish is not only delicious but also incredibly versatile—perfect for any gathering or as a comforting meal at home. Happy cooking!