Sambal enough for 12 portions
25g red chilli, seeded
125g raw shelled peanuts
250ml peanut oil
1 teaspoon tamarind concentrate
1 teaspoon grated palm sugar1 tablespoon fish sauce
Place all these ingredients in a blender.
Blend to a paste and cook it out until it changes colour over a very low flame, stirring constantly. Cool.
Add the finely grated zest of 3 lemons(at this point if you are using all the sambal, remove the oil from the top.
If you are only using part, leave the remainder under oil for later use. Can be kept stored in a jar and frozen.)
To cook fish
Coat the fish slices in besan (chick pea flour) and fry it in peanut oil over high heat for 30 seconds on each side. Remove to baking sheet.
With wet fingers pat a 2mm layer of sambal over the surfaces of the fish and place under a medium pre-heated salamander. Cook salmon for 2-3 minutes or 4-5 minutes for swordfish.
The sambal coat should have browned. Serve with royales of lemon and good fish stock liased with butter. Pour any juices on top. Serve on a bed of steamed cucumber or wilted sorrel