| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 15g | 3g | 12g |
| sugars | fibre | protein | salt |
| 5g | 2g | 22g | 1g |
Why I Love Singaporean Fish Sambal Petai
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When I first tried Fish Sambal Petai, I was instantly hooked. This Singaporean dish, with its strong, vibrant flavors, transports me to the bustling streets of Southeast Asia. As someone who cherishes family recipes passed down through generations, it’s intriguing to discover a dish that feels like it could fit right into a family dinner amid the spicy aroma of the sambal sauce enveloping tender mackerel and distinctive petai beans.
A Cultural Mashup in My Kitchen
Growing up in Boston with Irish roots, I’ve always been exposed to a mix of New England seafood and Irish comfort food. Fish has always been a staple in our household, but the introduction of a Singaporean twist in Fish Sambal Petai opened up an entirely new flavor profile. The use of mackerel or any firm white fish in this recipe brings it a comforting familiarity, while the addition of spicy chilies, aromatic shallots, and pungent shrimp paste elevates it to a uniquely exotic level.
The distinct flavor of shrimp paste, also known as belacan in Malaysia and Singapore, was quite new to me. It reminded me a bit of the umami complexity of certain Irish seaweed dishes but with a more robust kick. The dish’s complexity is part of what makes it such a standout – every bite brings a new nuance, a new layer of flavor.
Why It Works for My Family
When cooking for my family, especially with a little one in the house, it’s crucial to balance bold flavors with nurturing ingredients. This dish proves you don’t need to compromise on flavor to achieve that. Laura, my fiancée, loves how the tamarind paste and lime juice bring a fresh tanginess that cuts through the richness of the fish. Our baby boy may not be ready for the heat from the chilies just yet, but the adaptability of this dish means I can easily tone it down or create similar dishes for when he’s older.
Fish Sambal Petai reminds me of dishes like Thai Green Curry or Spicy Sichuan Fish for its striking balance of spice, sourness, and depth of umami. It could also pair beautifully with a simple jasmine rice or a light cucumber salad, allowing the main dish’s complexity to shine.
This dish also holds a special place in my culinary journey because it was inspired partly by Singaporean chef Cheryl Koh. Her approach to showcasing authentic Singaporean flavors in a sophisticated yet accessible manner is something I deeply admire. Every time I prepare Fish Sambal Petai, I feel a connection to this global tapestry of food culture, and I’m reminded of the endless possibilities when blending tradition with exploration in the kitchen.
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What You’ll Need
- 1.5 lbs mackerel or any firm white fish, cleaned and cut into pieces
- 1 cup petai (stink beans), shelled
- 6 tablespoons vegetable oil
- 3-4 fresh red chilies, sliced (adjust to taste)
- 5-6 shallots, peeled and sliced
- 3 cloves garlic, peeled and minced
- 1 tablespoon tamarind paste, mixed with 1/4 cup water and strained
- 2 teaspoons belacan (shrimp paste), toasted
- 1 tablespoon sugar
- 1 teaspoon salt, or to taste
- 1 cup water
- Juice of 1 lime
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Method
Step One
Heat the vegetable oil in a wok or large frying pan over medium heat. Add the sliced shallots, minced garlic, and sliced red chilies. Sauté until fragrant and the shallots are soft and translucent.
Step Two
Add the toasted belacan to the wok and stir well to combine with the other ingredients. Cook for another minute to ensure the belacan is well incorporated and aromatic.
Step Three
Add the cleaned fish pieces to the wok, cooking for about 2-3 minutes on each side until the fish is slightly browned.
Step Four
Pour in the tamarind water and 1 cup water. Stir gently to combine the ingredients. Allow the mixture to come to a simmer.
Step Five
Add the petai (stink beans) to the wok. Stir to mix them evenly with the sauce and fish.
Step Six
Season the dish with sugar and salt. Adjust the seasoning to taste, adding more salt or sugar if necessary.
Step Seven
Simmer the fish sambal petai on low heat for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Step Eight
Once the fish is fully cooked and the sauce has thickened to your liking, turn off the heat. Squeeze the juice of 1 lime over the dish and give it a final gentle stir.
Step Nine
Transfer the Fish Sambal Petai to a serving dish. Serve hot with steamed rice. Enjoy!
