- Prepare a big eggplant. Cut into pieces. Put them in a big bowl. Sprinkle salt over them and leave it there for about 15 mins. Water will come out. Squeeze eggplants to get all the water out. This step will make eggplant absorb less oil.
- Add oil, a bit more than usual into the pan. Fry eggplants till the edges turn golden brown. Take them out and set aside for later use.
- Heat the pan again. Add in 2 cloves chopped garlic. Stir fry till aromatic.
- Add in chicken bites, you can also choose minced pork or beef.
- Stir fry till chicken turns slightly golden brown.
- Add in 2 tbsp sambal chili sauce. Stir fry evenly.
- Add fried eggplants. Season with 1 tsp fish sauce and 1/2 tsp white pepper.
- Simmer for 3 mins.
- Garnish with chopped spring onion.
Recently, I am focusing on South-Eastern Asia cuisine or Malay food, to be more specific. I have this deep crush on sambal chili sauce. I have banana leaf and fish in my fridge. So I decided to try this dish.
I watched many video on cooking sambal fish. And most of them make fresh sambal chili sauce. I am being lazy here. I just chose sambal bought from NTUC.
It’s really simple if you don’t need to make fresh sambal sauce:
Place a big banana leaf on the table. In the middle of it, spread some sambal sauce. Then place fish fillet over the sauce. Spread some another sambal sauce on the top. Wrap the fish with banana leaf. Then wrap them with a parchment paper.
In to the oven. 200 degree and 20 mins.
Very nice and lazy version of sambal fish. I love it.