In Surabaya, there’s this incredible sambal mangga or chili pepper condiment that is mixed with thin-sliced mango. (In Bahasa Indonesia: sambal refers to crushed chili peppers mixture and mangga means mango.) The condiment is usually served with grilled fish, squid, or prawn, and steaming hot jasmine rice. It is simply to die for, as my sister would say. This sambal and the grilled seafood are my must-haves when I return to my homeland. Here’s what the condiment looks like. Whenever I look at this picture, I experience a Pavlov’s dog moment. Ding!
Inspired by mango sambal at a local seafood restaurant in Surabaya, I created something similar to accompany my broiled Tilapia.
Here is how I do the manggo sambal (My recipe for the broiled Tilapia is right below it.)
We will need:
- 1 mango (I find one that is ripe but not too soft)
- 3 Thai peppers
- 5 hot finger peppers
- 2 shallots
- 1 garlic
- 1 small tomato (or 4 grape tomatoes)
- I peel the mango and gently slice it into thin cuts (lengthwise). Then stack the mango meat together and start slicing them into skinny cuts. Plate them and set aside.
- Make the sambal in a food processor by mixing and chopping: Thai peppers, tomato, hot finger peppers, shallots, garlic. Add salt.
- Mix the mango and sambal together.
For the broiled Tilapia: (or your preferred mild-tasting fish), we’ll need:
- 4 fillets (thawed)
- Ginger powder (a pinch)
- Turmeric powder (a pinch)
- Coriander powder (a pinch)
- 1 tablespoon of vegetable oil
- 1 Lime (lemon works too)
- In a bowl, mix vegetable oil, salt, pepper, ginger powder, turmeric powder, coriander powder, lime juice from half of lime
- Coat the fillets with the marinade and let them sit for 15 minutes. Make sure they are coated evenly on both sides.
- Heat the oven broiler
- Grease the oven tray and place the fillets on it. Broil for 8-12 minutes (no turning) until the fillets turn golden brown, crispy on the outside, and flaky in the inside. Give at least 6 inches of distance between the broiler and the tray.
Plate the fish and top with the mango sambal. Serve with hot jasmine rice. Add some more lime juice from the other half if necessary.
More Tilapia recipes:
Have a great weekend!