Sambal Oelek is an Indonesian chili (pepper) paste made from ground red pepper, vinegar, and salt. It is spicy, flavourful and versatile. It is used as a condiment or as a base for sauces. In this dish, it pairs well with the fish.
You can find this sauce in the condiment or aisle of the supermarket or specialty food section. It is also available and specialty food stores.
INGREDIENTS
- 3 pounds firm white fish (mahi-mahi or your favourite type of fish), cut into 2-inch thick steaks, rinsed and pat dry
- Salt and pepper to taste
- 3 tablespoons oil
- 2 tablespoons unsalted butter
- 4 – 5 tablespoons Sambal Oelek
- ¾ cup boiling water
- Minced parsley and sliced scallions/green onions for garnishing (optional)
DIRECTIONS
- Season fish with salt and pepper to taste (the sambal also has in salt).
- Add oil to a large shallow frying pan and place over medium heat until the pan is hot but not smoking.
- Add the fish to the pan (work in batches depending on the size of your pan) and let sear for a full 2 minutes before turning. If you try to move the fish and it resists, give it another minute to finish cooking on the one side. Flip the fish and cook it for 1 minute on the other side (the times would vary depending on the thickness of the fish, if it is thinner, then the cooking time would be less).
- Add the butter to the pan to melt and push the fish to one side. Tilt the pan so that the melted butter pools in one area and working quickly, spoon the butter over the fish and then rest the pan back squarely on the stove.
- Add in the sambal along with the boiling water and cook for 1 – 2 minutes. Taste for seasoning and adjust if necessary. Garnish and serve with mashed sweet potatoes, potatoes, rice, pasta, boiled ground provisions or slices of thick crusty bread, toasted.
NOTE
This same application can be used for prawns.
