FISH RELISH - SAMBAL IKAN

      Title: FISH RELISH - SAMBAL IKAN
  Categories: Indonesian, Condiments
       Yield: 6 Servings
  
            Stephen Ceideburg
       4 oz Tuna fish, or:
       3 oz Eel or:
       3 oz Ikan teri
       1 c  Thick santen (coconut milk)
       4    Cloves garlic
       3    Shallots, peeled and chopped
       4    Kemiri (candlenuts)
       3    Cabe rawit or:
       2 ts Chilli powder
       2 tb Tamarind water or
       2 ts Tomato puree
       1 ts Brown sugar
            Salt
       2 tb Vegetable oil
  
   I find that the easiest and tastiest Sambal Ikan is made with canned
   tuna fish. Sambal made with eel, however, is also delicious; cut the
   eel up very small and wash it in vinegar. In Indonesia we make this
   sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the
   garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste
   in vegetable oil in a wok for about half a minute. Put in the tuna
   fish, eel or teri; stir-fry for 1 minute and add the tamarind water,
   or tomato puree, sugar and salt. Stir in the santen, and go on
   simmering until the mixture becomes thick. This sambal can be served
   hot or cold.
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