The following Recipe comes from a UK blog Keep Learning Keep Smiling
- 2 pieces salmon steaks (about 350g)
- corn flour
- Coat the salmon with some corn flour. I did not add any salt before frying because the sambal sauce is salty enough. Heat up some oil in a frying pan and pan fry the salmon under medium heat.
- When it’s lightly browned on one side, flip it over to fry the other side until cooked. Do not over fry otherwise the salmon will be tough. While putting the salmon to fry, make the tamarind sauce below.
- 1/2 whole garlic (peeled and chopped finely)
- 2 small red onions (peeled and chopped finely)
- 1 big onions (peeled and sliced)
- 2T crushed chilies
- 60g tamarind
- 1t belacan (optional)
- 1C water
- Add the tamarind to the water and sqeeze it to loosen the tamarind into the water. Sieve to remove the bits and set aside for use later.
- Heat up some oil in a frying pan or wok. Add the finely chopped garlic and red onions and fry until fragrant. Then add the big onions and crushed chilies and continue to fry for a while.
- Add the tamarind liquid
Ingredients C (seasoning)
- 1/2t salt
- 1t chicken stock granules
- 2T sugar
mix well let it come to a boil for a while and dish up. Pour it over the salmon steaks. Serve hot with rice.