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malaysian

Crispy Fried Mackerel with Spicy Coconut Sambal

This pan-fried dish pairs mackerel fillet with sambal chili paste, coconut cream and turmeric powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
16 g Carbohydrates
55 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 117g mackerel fillet 240 kcal
  • 1g turmeric powder 3 kcal
  • 1g salt 0 kcal
  • 12g vegetable oil 106 kcal
  • 16g sambal chili paste 29 kcal
  • 75g coconut cream 248 kcal
  • 5g lime juice 2 kcal
  • 3g palm sugar 12 kcal
  • 96g cucumber, sliced 14 kcal

Cooking instructions

  1. mackerel filletturmeric powdersalt
    Pat mackerel dry and rub with turmeric and salt.
  2. mackerel filletvegetable oil
    Heat oil in a skillet over medium-high. Pan-fry mackerel 3-4 minutes per side until crisp and cooked through; remove to a plate.
  3. sambal chili paste
    In the same pan, lower heat to medium. Saute sambal chili paste for 1 minute.
  4. coconut cream
    Add coconut cream, stir, and simmer 2-3 minutes until thick.
  5. saltlime juicepalm sugar
    Stir in lime juice and sugar; taste and adjust salt.
  6. sambal chili pastecoconut creamcucumber
    Serve fish with the coconut sambal spooned over and sliced cucumber on the side.

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