Salt fish and mango sambal (sauce)

4 servings
20 min
20 min


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


  • 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.

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