Daily Cooking Quest

Home / All Recipes / Indonesian / Sambal Ikan Goreng Petai - Fish and Stink Bean in Chili Sauce

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

Petai has got to be the stinkiest bean in existence, but it looks oh so pretty with its bright green color and lovely almond shape, and yet, Indonesian love their petai to death. We just make sure we brush our teeth or take copious amount of mint candies afterward to remove the telltale breath that is so uniquely petai. If you are a fan of petai, be sure to also check my sambal udang petai (shrimp and stink bean in chili sauce) recipe.

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

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

Print Recipe


  • 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.
Indonesian Pantry
Indonesian Kitchen


  • Dedy@Dentist Chef Dedy@Dentist Chef says:

    Slurrp, my uuuper lips swating and i barelly drolling just by reading the tittle... i love it even more with giant tiger prawn......

    • Anita Anita says:

      So true Dedy. Giant tiger prawns will be perfect with this as well :)

  • ayna ayna says:

    im from malaysia and this dish is truly make my mouth watering....gaahhh...im hungry... http://thestoryofayna.blogspot.com/

    • Anita Anita says:

      Thank you for visiting Ayna. I hope you will enjoy the dish.

  • Kath Ess Kath Ess says:

    Which part of Indonesia is this dish from? My family are from a few different islands and immigrated to Australia and we make this here but no one knows exactly where it comes from!

    • Anita Anita says:

      I can't be 100% certain, but given that some people know this as sambal balado, and many of my Malaysian readers have told me they have this dish over there as well and are very familiar with this dish, I would say this a dish from Padang cuisine.

  • Lany Susanto Lany Susanto says:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: