SNOEK SAMBAL
The recipe for fish sambals – very spicy fish spreads – was brought to this country by Malay slaves at the end of the 17th century and quickly adapted for the fish available locally. Cooked, flaked snoek – some cooks prefer to use dried salted snoek – is one of the best fish for this snack, which was traditionally served with moskonfyt.
- 500g cooked snoek, boned and flaked
- 1 medium onion, finely chopped
- 2ml chilli or Tabasco sauce
- 10ml vinegar
- 2ml salt
- 2ml milled pepper
- 5-10ml Moskonfyt
Mix all the ingredients together well and pack the mixture into an earthenware dish. Serve with thinly sliced brown bread and butter. The sambal will keep for 2 days in the refrigerator.
SERVES 4