Sambal Ikan Bilis (I)

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The good news is, anchovy stocks have doubled because their predators – the type without legs – have declined sharply in numbers.

Hey, that calls for us – the predators with legs – to step up our efforts.

Eat more anchovies, people!

I don’t need much persuasion to eat sambal ikan bilis. Salty little fishies and deep-fried peanuts make a perfect ménage à trois with sweet and spicy sambal.

Nasi lemak simply woudn’t be complete without some sambal ikan bilis.

No coconut rice?

Never mind, it also goes well with porridge and steamed rice.

Or just eat it on its own. But be warned that once you start nibbling, chances are you won’t stop till you eat everything.

Sambal Ikan Bilis

Peanuts and dried anchovies (ikan bilis) are fried, then tossed with melted sugar and sambal. Spicy, crisp, fragrant and slightly sweet, sambal ikan bilis is very moreish. It's perfect with nasi lemak or cold beer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish, Snack
Cuisine Malaysia, Singapore
Servings 12
Calories 239 kcal

Ingredients
  

Sambal

  • 15 g dried chillies
  • 15 g belachan
  • 150 g shallots
  • 75 g garlic
  • 20 g ginger
  • 40 g lemongrass bottom part only, without dry outer leaves
  • 50 g red chillies
  • 20 g tamarind paste
  • 250 g ikan bilis gutted and split
  • 150 g peanuts
  • corn oil for deep-frying
  • ½ tsp salt
  • 30 g palm sugar roughly chopped
  • 4 tbsp sugar

Instructions
 

  • Trim stems from dried chillies. Cut 2 cm long. Soak in warm water till soft, about 30 minutes. Squeeze dry. Discard water
    15 g dried chillies
  • Roast belachan at 150°C or dry-fry over medium-low heat till dry and crumbly.
    15 g belachan
  • Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth. Set aside.
    150 g shallots, 75 g garlic, 20 g ginger, 40 g lemongrass, 50 g red chillies
  • Mash tamarind paste with 2 tbsp hot water. Drain and discard seeds. Set aside.
    20 g tamarind paste
  • Rinse anchovies briefly and immediately dry with paper towels. Set aside.
    250 g ikan bilis
  • Deep-fry peanuts in warm corn oil over medium-low heat, stirring, till light brown. This should take 4 minutes or so. Turn off heat. Remove peanuts from oil. Immediately season with salt. Set aside.
    150 g peanuts, corn oil for deep-frying, ½ tsp salt
  • Heat oil till just smoking. Add anchovies and deep-fry over high heat, stirring, till lightly golden. Push anchovies to side of wok. Let oil reheat to just smoking. Stir anchovies into oil and fry till almost golden brown. Turn off heat. Continue stirring till residual heat dissipates. Place anchovies with peanuts.
  • Remove excess oil from wok, leaving about 80 ml. Stir-fry spice paste made earlier over medium-low heat till fragrant, colour darkens and oil separates. Add palm sugar. Stir till melted. Add tamarind water made earlier. Stir till evaporated. Turn off heat. Remove to a bowl.
    30 g palm sugar
  • Wipe wok with paper towels. Place sugar in wok. Over medium heat, stir sugar till melted. Reduce heat to very low. Add peanuts and anchovies. Toss till evenly coated. Add sambal. Toss thoroughly. Taste and add more sugar if necessary. Turn off heat. Remove to a plate to cool down completely.
    4 tbsp sugar
  • Serve sambal ikan bilis once it’s cool, or store airtight.