As promised, here is another recipe using the super versatile sambal goreng. If you are interested at preparing a multi purpose sauce that can be used in many dishes, you should check the recipe out. Today I am using fish for this recipe, but you can also use other seafood, like shrimps, squids, even crabs, or make a seafood combo dish. Lately I develop an allergic reaction to shellfish, so I am sticking to fish, but I actually love this dish with shrimps.
For a simpler recipe with sambal goreng, make sure to check my previous recipe on sambal goreng telur. Next time, I will introduce another recipe with sambal goreng as well, so I hope you will set aside some time to make the chili sauce. Stay tune!
- 1 tablespoon oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, cut into wedges
- ¾ cup sambal goreng (see my previous sambal goreng recipe)
- 4 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 500 gram firm white fish (I am using rock fish this time), cut into bite sizes (*)
- 2 scallions, sliced diagonally
- Heat oil in a wok/frying pan on medium high, sauté onions until slightly translucent.
- Add red bell pepper and tomatoes, cook until tomatoes look slightly wilted.
- Add sambal goreng, tomato ketchup, soy sauce, salt, and sugar. Mix well. Cook until the sauce bubbles.
- Add fish, mix well. Cook for 2 minutes, or until the fish is cooked. Adjust salt and sugar as needed.
- Turn off heat. Add in the scallions, mix well. Transfer to a serving plate, serve with steamed white rice.