Sambal Belacan Barracuda

Fish

About 4-5 servings.

• 5 barracuda steaks
• 1 teaspoon salt
• Neutral oil for frying

Sambal

• 5-8 red chilies
• 3 garlic cloves
• 1 shallot
• 1 teaspoon belacan
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Salt, to taste

Method

1. Pat the fish completely dry and season it with the salt.
2. Pound or blend the chilies, garlic, shallot, belacan, lime juice, sugar, and a small amount of salt into a coarse paste.
3. Heat oil in a skillet.
4. Fry the barracuda for 3-4 minutes per side, depending on thickness.
5. Remove the fish.
6. Fry the sambal in the same pan for 5-8 minutes, until dark red, aromatic, and no longer raw.
7. Return the fish and coat it in the sambal for 1-2 minutes.
8. Finish with additional lime juice.