Manado Smoked Fish Chili Dip
Sambal Roa is a Manado-style Indonesian chili dip made with smoked roa fish, red chilies, shallots, garlic, tomato, lime, and oil. It is smoky, intensely savory, spicy, and slightly dry compared with saucy sambals. Serve it with hot rice, fried banana, grilled seafood, fried chicken, tofu, tempeh, or vegetables.
Sambal Roa Recipe
Manado Smoked Fish Chili Dip
Sambal Roa is a Manado-style Indonesian chili dip made with smoked roa fish, red chilies, shallots, garlic, tomato, lime, and oil. It is smoky, intensely savory, spicy, and slightly dry compared with saucy sambals. Serve it with hot rice, fried banana, grilled seafood, fried chicken, tofu, tempeh, or vegetables.
Ingredients
Instructions
Serving Ideas
- Serve with hot rice, fried chicken, grilled fish, tofu, or tempeh.
- Use as a dip for cucumber and fried banana.
- Spoon over noodles or rice bowls.
Chef Tips
- Use smoked fish with a strong aroma for authentic depth.
- Cook until the sambal is thick, not watery.
- Add lime at the end to keep it bright.
Storage
Store refrigerated for up to 1 week. Use a clean spoon each time.
Estimated Nutrition
Approximate per 30 g serving: Calories 75 kcal; Carbohydrates 4 g; Protein 4 g; Fat 5 g; Saturated Fat 0.5 g; Sodium 280 mg; Fiber 1 g; Sugar 2 g.
Allergen Notes
Contains fish. Naturally dairy-free, egg-free, nut-free, and gluten-free.