Sambal Ikan Goreng Petai - Fish and Stink Bean in Chili Sauce

5.0 from 2 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hour 15 mins

Serves: 4


  • Fried fish
  • 4 white fish fillet (about 600 gram)
  • juice of 1 lime
  • salt
  • pepper
  • all purpose flour
  • Sauce
  • 100 gram stink bean (Indonesian: petai)
  • 1 tomato, cut into small cubes
  • 3 red chilies (Indonesian: cabe merah keriting), sliced diagonally
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/3 cup water
  • Grind the following into spice paste
  • 5 red chilies (Indonesian: cabe merah keriting)
  • 10 shallots (Indonesian: bawang merah)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 1 cm ginger (Indonesian: jahe)


  • Fried fish
    1. In a mixing bowl, combine fish fillet with lime juice, sprinkle with salt and pepper and set aside to marinate for 15 minutes.
    2. You can either prepare your fish by pan frying or deep frying. Either way, dust some all purpose flour to coat your fish before frying.
    3. Once the fish is fried, arrange on a serving plate and set aside.
  • Sauce
    1. Half each stink bean. Discard the ones with worms inside. Wash and drain.
    2. Heat oil in a frying pan and sauté spice paste and petai until fragrant, about 3 minutes.
    3. Add tomatoes, red chilies, sweet soy sauce, salt, sugar, and water and bring to a boil.
    4. Reduce heat and simmer for 3 minutes. Adjust salt and sugar as needed.
    5. Turn off heat and pour the sauce over the arranged fried fish. Serve immediately.

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