This recipe uses fresh, hard fish roes, which may not always been readily available. Check with your fishmonger and buy the lot when they are in season. Enjoy with rice of flat breads.
Ingredients: (Serves 4)
- 150 g/5 1⁄3 oz Fish roe
- ½ teaspoon Ground turmeric
- 10 Red shallots, or 3 medium brown onions
- ½ teaspoon Salt
- 125 ml/4 fl oz/½ cup Cooking oil
- 3 Green chillies, seeded, if desired, and chopped
- 2 tablespoons Vinegar
- 2 Limes, juice extracted
- 1 tablespoon Worcestershire sauce
- Finely sliced coriander leaves (cilantro)
For the dressing:
- 1 tablespoon Lime juice
- Crushed palm sugar, to taste
- Salt, to taste
- Ground white pepper to taste
Method:
Brush fish roe with ground turmeric and set aside.
Peel and slice shallots or onions finely, then wash in 125 ml (4 fl oz / ½ cup) water mixed with ½ tsp salt. Drain and squeeze dry.
Heat oil and lower in fish roe. Fry until golden. Watch for splatters.
Drain fish roe, then crumble into a bowl. Add shallots, chillies, vinegar, lime juice and Worcestershire sauce and toss well.
Combine ingredients for dressing and mix well until sugar is melted.
To serve, toss with coriander leaves and dressing.
Summary
Recipe Name
Fish Roe Sambal Recipe
Published On
Average Rating
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