Salt fish and mango sambal (sauce)

Name: Salt fish and mango sambal (sauce)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: en
Ingredients: 190g of thread fin salt fish (soaked in water for 15 mins, then cut into smaller sizes); 1 semi ripe mango (remove skin, cut into long thin stripes); 4 shallots (sliced thinly); 3 garlic (sliced thinly); 1 tbsp blended/grounded dried red chillies (or the amount you prefer); 1 tsp belacan/shrimp paste powder; 2 sprig curry leaves; 1 tsp brown sugar; 3 tbsp olive oil; salt to taste

Starter

4 servings

20 min

Easy

(4.3/5 - 3 votes)
18

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

Number of serving: 4

190g of thread fin salt fish (soaked in water for 15 mins, then cut into smaller sizes)

1 semi ripe mango (remove skin, cut into long thin stripes)

4 shallots (sliced thinly)

3 garlic (sliced thinly)

1 tbsp blended/grounded dried red chillies (or the amount you prefer)

1 tsp belacan/shrimp paste powder

2 sprig curry leaves

1 tsp brown sugar

3 tbsp olive oil

salt to taste

Preparation

Into the heated oil, fry the salt fish pieces until crispy and remove.
In the same oil, saute the shallots and garlic for 3-4 mins.
Add in the blended chillies plus the belacan powder, sugar, curry leaves and salt fish. Cook till a thick sauce forms and the oil starts to float. A
Add the mangoes and mix all together.
Lastly, the salt fish goes in, 3-4 stirs and done.

Report a mistake in the recipe text