Malaysian sambal ikan tenggiri/pan fried mackerel fish with sambal Recipe

Cooking Directions

• STEP 1.Clean and pat dry the mackerel fish. Make shallow cuts on both sides of the fish.
• STEP 2.Heat oil in a pan and fry the fish until golden brown and crispy on both sides.
• STEP 3.In a separate pan, heat oil and sauté the sambal paste until fragrant.
• STEP 4.Add in the fried fish and coat it evenly with the sambal paste.
• STEP 5.Cook for a few more minutes until the fish is fully cooked and the flavors are well combined.
• STEP 6.Serve the sambal ikan tenggiri hot with steamed rice and a side of vegetables.

Cooking Tips

• Make sure to clean the fish thoroughly to remove any scales or impurities.
• To achieve a crispy texture, make sure the oil is hot enough before frying the fish.
• Adjust the amount of sambal paste according to your preferred level of spiciness.

Storage and Serving

• Leftover sambal ikan tenggiri can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Garnish with fresh cilantro or sliced red chili for added freshness and presentation.