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.
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.