Mackerel and Coconut Sambal

Mackerel and Coconut Sambal

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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.

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