Sambal Kelapa Ikan Kembung (Coconut Sambal)


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About this recipe: This sambal is a traditional accompaniment to the Kelantanese Nasi Kerabu (herbed rice). It's light toasted coconut flavour adds richness to the rice and it is not spicy.

Suhara Kuala Lumpur, Malaysia

Serves: 8 

  • 2 small ikan kembung (mackerel)
  • 200 g grated coconut
  • 4 shallots
  • 1 lemongrass bulb, sliced finely
  • 1/2 tsp ground black pepper
  • salt to taste
  • sugar to taste
  • Garnishing
  • 1/2 onion, sliced
  • red chilli and green chilli slices

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

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

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