This has become one of our favourite recipes from the MMCC collection – ideal for a weeknight dinner with no thinking required and equally good (and impressive) for feeding family or friends.

It is a do-ahead sauce which you can store in the freezer which becomes the base for an AMAZING fish dish. The sauce is thick, spicy and fragrant. All you need to do is pick up some fresh fish on the way home, add some steamed greens and basmati rice and dinner is done and delicious.

This recipe was published in our very first book, Monday Morning Cooking Club – the food, the stories, the sisterhood, with thanks to Benjamin David for a dish that he created to remind him of his life in Indonesia before Australia was home.

 

Fish Sambal
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Fish Sambal
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Servings Prep Time
4 people 10 minutes
Cook Time
1 hour
Ingredients
Servings: people
Units:
Instructions
  1. Put the chillies and tomatoes into a blender and blend to form a chilli paste. Set aside.
  2. Heat the oil in a large deep frying pan or wok. Add the onions and saute over medium heat until completely soft and lightly browned, about 20 minutes. Add the garlic cloves, chilli paste, kecap manis, kaffir lime, lemongrass and tamarind.
  3. Continue cooking, stirring from time to time, for 30 minutes or until the mixture has become a rich sauce. At this point the sauce can be cooled and frozen in portions.
  4. When ready to serve, add the fish and simmer until the fish is just cooked through, about 6 - 10 minutes depending on the thickness of the fillets.
  5. Remove the lemongrass, garlic and lime leaves. Serve with basmati rice and steamed green vegetables.

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Plums plums plums. Do not let this season pass without baking this most exceptional cake. This recipe came to us from Garry Enston, whose Hungarian parents fled Prague in 1939 to begin a new life in Perth.

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We’ve sampled our way through our fair share of plum cakes in search of the most delicious recipe to bring to our beloved readers and Edith’s Plum Cake unanimously stole our hearts You can find the recipe in our third book, It’s Always About the Food.
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If you're looking for the perfect side salad to accompany your Australia Day BBQ this gorgeous Heirloom Tomato Salad with Feta Dressing is just the thing. You can view the full recipe via the link in our linktree
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