Sambal Tumis Ikan, Crispy Skin Rainbow Trout With Fried Sambal - "Malaysian Monday 35"

As a proud Malaysian, I always have a big jar of sambal tumis on standby. It comes in handy whenever I am craving for a simple Malaysian dish. This delicious dish took me less than 20 minutes to prepare, a good enough reason to made a batch of sambal tumis? A little tamarind paste is added to give the sauce some tartness, a squeeze of lime would do the trick too. If you are tired of your usual side dishes for nasi lemak, this will make a refreshing substitute. 

serves 3 to 4 as part of a Malaysian meal
you'll need;
2 to 3 pieces of rainbow trout or salmon fillet
a dozen of tender okra
1 onion, cut into rings
1 red chili, sliced
3/4 cup of sambal tumis
3 tbs of instant tamarind paste

Cut onion into rings. For the sambal tumis recipe, click HERE.

Pan fry trout fillets skin side down for 2 minutes then turn and cook for a further 2 to 3 minutes according to how you like your fish done.

Saute onion and half the chili slices for a minute or two before adding the sambal tumis. Continue to cook for 2 minutes on medium heat.

Add tamarind paste and cook for a further minute, add a little water if the sauce is a little too thick. Check for seasonings.

Blanch okras for a minute and drain well.

Put all components on a platter, scatter the rest of the chili slices over and serve immediately as part of a Malaysian meal. As you can see I also made some sayur lodeh  (Malaysian vegetable curry) to go with our meal.

I am hosting the April event, please send all your entries to sureshchong@yahoo.com. To find out more about the event please click HERE.