Salted Fish with Green Chili

About this recipe

Ikan asin cabe ijo is a thrifty, strong-flavored side: salty fish with bright green chili heat.

Soak briefly if the fish is very salty, fry dry, then toss with a quick green-chili sauté.

Perfect with hot rice and simple vegetables on a busy day.

Prep & cook time

• Prep10 minutes
• Cook15 minutes
• Total25 minutes
• Servings4 servings
• LevelEasy

Tools you need

• Wok
• Knife

Ingredients

• 200 g salted fish, cut
• 15 green curly chilies, sliced
• 5 green bird’s-eye chilies (optional)
• 6 shallots, sliced
• 3 garlic cloves, sliced
• 1 green or red tomato, cut
• 1/4 teaspoon sugar
• A pinch of salt (careful—fish is already salty)
• Oil for frying and sautéing

Directions

1. Fry salted fish until dry and fragrant. Drain; shred roughly if needed.
2. Sauté shallot, green chili, and tomato until softened.
3. Add the fish, toss, add sugar, and taste before adding salt.
4. Cook 2–3 minutes more. Serve.
5. Plate with rice and fresh greens.

Kitchen tips

Serve with

• Steamed rice
• Cucumber
• Thai basil
• Tempeh

How to store

Keeps 2 days at room temperature if very dry, or refrigerate.

Common mistakes

• Adding too much salt.
• Under-frying the fish so it stays damp.
• Burning the chili until bitter.