Asam (tamarind) salt fish sambal/sauce

Ingredients

• 150g threadfin/kurau salt fish - soaked in water for about 1/2 hour and cut into cubes
• 1 tbsp chilly flakes (or the quantity you prefer as per your taste on spiciness)
• 70g tamarind/asam - add some water and squeeze out the juice
• 5 shallots - sliced
• 1 inch ginger - sliced into stripes
• 1 tsp brown sugar
• salt to taste (use sparingly)
• 4 tbsp olive oil

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Preparation

• When oil is heated, fry the salt fish until crispy and golden brown in color. Remove and keep aside.
  In the same oil. saute the ginger and shallots to soften for about 3-4 mins.
  Pour in the tamarind juice, chilly flakes, sugar and salt.
  Stir until it becomes a thick paste.
  Lastly, add the fried salt fish cubes. Mix all ingredient together before removing from heat.

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