Fiery Indonesian Sambal Matah Sardine Toasts
A vibrant fusion of spicy lemongrass sambal and flavorful sardines layered atop crispy toasted bread.
Preparation
Get these tasks done before you start cooking.
Preparing the Sambal
- 1
Combine ingredients
Combine the lemongrass, shallots, chilies, and kaffir lime leaves in a bowl.
- 2
Add liquids and seasoning
Add the lime juice, melted coconut oil, and salt.
- 3
Toss and rest
Toss everything together and set aside to meld flavors.
Tip: Ensure the sambal is uniformly mixed to prevent uneven heat distribution.
Preparing the Sardine Mixture
- 1
Drain sardines
Open the sardine cans and drain the excess oil.
- 2
Mash with seasoning
Mash the sardines with lime juice, salt, and pepper.
- 3
Adjust seasoning
Adjust seasoning as per taste.
How to Make Fiery Indonesian Sambal Matah Sardine Toasts
Total time: 40 min · Yields 4 servings
- 1
Toast the Bread
Butter the slices and toast them until golden brown on a grill or in a pan.
- 2
Infuse Garlic Flavor
Rub the halved garlic clove over the surface of the hot toasted bread.
- 3
Assemble the Toasts
Spread an even layer of the sardine mixture, followed by the sambal matah on each toast.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftover sambal can be stored for up to 3 days in the refrigerator. The assembled toasts are best consumed immediately.
Can I make this ahead?
Yes, you can prepare the sambal and sardine mixture in advance, keeping them separate until ready to serve.
Are there any substitutions for sardines?
Yes, you can substitute sardines with canned tuna or mackerel.
Is this dish very spicy?
The dish is moderately spicy due to the bird’s eye chilies, but you can adjust the heat by reducing the chili quantity.
What type of bread works best?
Sourdough or any artisanal type bread that holds up well when toasted is ideal.
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