The recipe for fish sambals - very spicy fish spread - was brought to South Africa by Malay slaves and adapted for the fish available locally. Snoek is one of the best fish for this hors d’oeuvre which is traditionally served with moskonfyt.
Prep Time: 10 min | Serves: 4Ingredients
500 g cooked snoek, flaked
1 onion, finely chopped
2 ml chilli OR Tabasco sauce
12.5 ml vinegar
2 ml salt
2 ml pepper
5-10 ml moskonfyt
Method
Mix all the ingredients together well and pack into an earthenware dish. Serve with thinly sliced brown bread and butter. The sambal will keep for 2 days in the refrigerator.
Cuisine: South African/Cape Malay
Category: Appetisers
- Posted5-Oct-2009
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