• Belacan (Shrimp Paste) Fish Sambal (Gravy)

    1 vote
    Belacan (Shrimp Paste) Fish Sambal (Gravy)
    Prep: 40 min Cook: 35 min Servings: 3
    by Navaneetham Krishnan
    370 recipes
    Spicy, salty, tangy and tad bit of sweetness; made with green chillies and garnished with spring onions.


    • For fish
    • 7 mabong/kembung fish (or any fish of your own choice)
    • 1 tsp turmeric/kunyit powder
    • Salt for taste
    • Green chilli paste (ground/blend)
    • 6 green chillies
    • 2 green birds eye chillies (optional)
    • Other ingredients
    • 5 shallots (sliced)
    • 1 inch ginger (sliced into thin stripes)
    • 4 cloves garlic (sliced)
    • 1 tbsp lime juice
    • 2 stalks spring onions (sliced)
    • 1 small piece palm sugar
    • Oil - as needed
    • Salt for taste


    1. Mix fish with turmeric and salt.
    2. Deep fry, remove and keep aside.
    3. Leave about 3 tbsp of oil in the same wok.
    4. Saute shallots, ginger and garlic.
    5. Add chilli paste, stir and cook till aromatic and oil splits.
    6. Gently drop in fried fish, pour lime juice and season with palm sugar and salt.
    7. Stir to coat fish with chilli gravy.
    8. Off heat and combine in spring onions.

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