Sambal Ikan Yu (Fish and toasted coconut Side Dish)

Sambal Ikan Yu is a very popular dish in Malaysia and people relish it very appealingly.

Ingredients:Sambal Ikan Yu

  • 155g (2 cups) desiccated coconut
  • 3 red onions, circled
  • 500g boneless white fish fillets
  • ½ cup vegetable olive oil
  • 1 tbsp cumin seeds
  • tsp salt
  • 1 tsp freshly ground black pepper
  • 6 garlic cloves, chopped
  • 2 tsp chili powder
  • 1/4 tsp ground turmeric
  • 1 tsp salt
  • 1/2 cup fresh curry leaves
  • 1/2 lime, juiced



  1. Cut the fish into large pieces.
  2. In a pan heat the half the oil and fry half the onions brown.
  3. Drain and set aside for now.
  4. In another pan, heat some oil and add the fish to it.
  5. Fry them for 5 minutes and take off the heat.
  6. Reserve the frying liquid of the fish.
  7. Flake the fish in a bowl.
  8. In a wok, heat the cumin seeds and toss for 3 minutes. Ground them.
  9. Again place coconut onto the wok and toss for 2 minutes.
  10. In another pan, heat some oil and fry the onion and garlic.
  11. Throw in the fish to it. Add the cumin, turmeric, and chili powder and stir for 5 minutes.
  12. Add the coconut and the reserved liquid. Season with salt and pepper.
  13. Stir in the fried onion rings, curry leaves and the lime and serve.

Servings: 4

Cooking time: 25 minutes

Preparation time: 10 minutes

Ready in: 35 minutes

Course: Side Dish

Difficulty: Easy