Mackerel and Coconut Sambal

    Recipe Picture:Mackerel and Coconut Sambal

    Mackerel and Coconut Sambal


    Be the first to make this!

    This is a sambal that is not very spicy instead featuring mackerel and grated coconut but also containing lemongrass and shallots.

    Serves: 8 

    • 2 small mackerel
    • 4 shallots
    • 1/2 teaspoon ground black pepper
    • 1 lemongrass bulb, sliced finely
    • 200g grated coconut or desiccated coconut
    • 1 pinch salt, to taste
    • 1 pinch sugar, to taste
    • 1/2 onion, sliced
    • red chilli and green chilli slices

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Boil mackerel until cooked. Drain and flake the meat taking care not to include fine bones.
    2. Pound 3 shallots, finely in mortar and pestle with black pepper.
    3. Add the fish flakes and pound together. Set aside.
    4. Dry toast 1 sliced shallot and half of the sliced lemongrass in wok.
    5. Add the grated coconut then toast until a pale colour stirring constantly.
    6. Remove from heat then mix the pounded mackerel into the coconut mixture. Season with salt and sugar then mix thoroughly.
    7. Garnish with leftover lemongrass slices, sliced onions and chillies.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 10 collections