Recipe by Dapur Rasamasa
Serve: 5 Person
Sambal pedas ikan tongkol asap, sedap dimakan dengan nasi…
Ingredients
- 10 roa smoked fish, prepared into a fillet
- Cooking oil, heated
- Calamansi
Sambal Spices
- 10 red bird eye’s chilies
- 5 red cayenne chilies
- Salt
- 10 shallots, chopped coarsely
- 3 tomatoes, chopped coarsely
The roa is a smoked ballyhoo, fish that is native of Manado. The prominent smokey flavour of the fish makes this more than just an ordinary sambal especially with a squeeze of calamansi.
Steps
- Pound coarsely with bird chillies, cayenne peppers and salt together. Add in shallots, tomatoes, and roa fish then continue grinding all ingredients coarsely until well mixed.
- Fry the fish mixture in hot oil until fragrant.
- Remove from heat. Serve with squeezed calamansi over the sambal.
Tips & Trik
The roa is a meaty fish. You can always replace the it with any other smoked fish as long as it has enough meat to it.
Calamansi can also be replaced with lime or lemon.
If you prefer the sambal to be even spicier, just add the bird's eye chilies to your liking.
