Onion and Lemongrass sambal fish

This is probably one of my favourite fish recipes, and one that I learnt from my mom who is a great cook. It is delicious and does not take a lot of time to make. The slightly spicy fish mixture goes really well with salmon. If your piece of fish, comes with skin, do not remove the skin. Cook the fish skin side up first and then flip it over so that the skin side is cooked next. The salmon skin becomes very crispy when you pan fry it and has a lovely crunch. This fish is best served with rice.



1kg salmon fillet

1 onion, sliced

4 cloves garlic, sliced

1 inch ginger, sliced

2 lemongrass stalks, sliced (used the bottom half of the stalk)

2 tbsp dijon mustard

2 tbsp sambal olek

2 tbsp soy sauce

Olive oil


1. Drizzle a little soy sauce and olive oil on fish.

2. Pan fry onions with some oil in a heated pan.

3. When the onions are golden brown, add the ginger, garlic and lemon grass. Remove from heat after they turn golden brown.

4.  Put a little bit of oil in the pan. When the pan is hot, add fish. Cook skin side up first. When it is halfway cooked, flip the fish over.

5. Mix the dijon mustard, soy sauce and sambal olek together and then  add it to the pan.

6. Add the onion mixture back into the pan.

7.  Turn heat off when fish is cooked.

Serve and enjoy.



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