{"slug":"salmon-sambal-matah","title":"Crispy-Skin Salmon Sambal Matah","region":"Bali-inspired","cuisine":"Indonesian fusion","course":"Main","protein":"Seafood","dietary":["pescatarian","dairy-free","egg-free","gluten-free adaptable"],"allergens":["fish","crustacean in terasi","coconut"],"tags":["under 45 minutes","seafood","salmon","Bali","sambal matah","pescatarian","high protein"],"culture":{"code":"ID","regionLabel":"Bali-inspired modern pairing","tasteProfile":"Rich salmon, crisp skin, raw shallot bite, lemongrass, lime leaf, chilli, coconut oil, and bright lime.","culturalCue":"Traditional Balinese sambal matah remains sliced and raw; salmon is transparently presented as the modern partner.","dataCue":"Crisp-skin progress, hot-oil bloom, and plating boundaries translate cleanly into ordered stills or short video clips."},"promise":"Crisp the skin without drying the fish, then keep bright sambal beside - not over - the crust.","difficulty":"Intermediate","prep":"25 min","cook":"10 min","total":"35 min","servings":"4 servings","spice":3,"bumbuBase":"paper-thin shallot, white lemongrass heart, bird's-eye chilli, lime leaf, terasi, coconut oil","verification":{"status":"editorial-review","kitchenTested":false,"decisiveVisualsReal":false,"namedTester":null,"testDate":null,"indexableDiagnosticEvidence":false,"missing":["continuous real cook","not-ready/ready/too-far photographs","named tester","independent second test"]},"ingredients":[{"id":"salmon-matah","name":{"en":"skin-on salmon fillets","id":"fillet salmon dengan kulit"},"role":"rich fish with a skin that becomes the main crisp texture","group":"protein","amount":"640 g","source":{"indonesia":"trusted supermarket seafood counter or frozen seafood specialist","australia":"fishmonger or supermarket seafood counter"},"swap":"ocean trout, barramundi, snapper, or mackerel; cook by thickness and temperature","warning":"Remove pin bones and keep raw fish separate from the ready-to-eat sambal."},{"id":"salt-matah","name":{"en":"fine sea salt","id":"garam laut halus"},"role":"seasons both fish and sliced sambal precisely","group":"pantry","amount":"8 g","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"pepper-matah","name":{"en":"black pepper","id":"merica hitam"},"role":"light seasoning on the salmon flesh","group":"spices","amount":"1 g","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"searing-oil-matah","name":{"en":"neutral high-heat oil","id":"minyak netral tahan panas"},"role":"conducts even heat under the salmon skin","group":"pantry","amount":"15 ml","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"shallot-matah","name":{"en":"Asian red shallots","id":"bawang merah"},"role":"the crisp, sweet sliced body of sambal matah","group":"fresh","amount":"140 g","source":{"indonesia":"pasar or supermarket","australia":"Asian grocer or supermarket shallots"},"swap":"red onion sliced paper-thin; it will taste stronger"},{"id":"lemongrass-matah","name":{"en":"tender white lemongrass hearts","id":"bagian putih serai yang muda"},"role":"soft citrus rings that can be eaten raw","group":"fresh","amount":"24 g","source":{"indonesia":"pasar herb stall","australia":"Asian grocer or supermarket"},"warning":"Discard dry outer layers and the green top; thick green rings stay woody."},{"id":"chilli-matah","name":{"en":"red bird's-eye chillies","id":"cabai rawit merah"},"role":"clean sharp heat in fine visible rings","group":"fresh","amount":"8 g","source":{"indonesia":"pasar chilli stall","australia":"Asian grocer or supermarket"},"swap":"1 bird's-eye chilli plus 15 g deseeded long red chilli for a mild version"},{"id":"lime-leaf-matah","name":{"en":"makrut lime leaves","id":"daun jeruk purut"},"role":"intense citrus perfume in hair-fine shreds","group":"fresh","amount":"2 leaves","source":{"indonesia":"pasar herb stall","australia":"Asian grocer, fresh or frozen"},"swap":"1–2 g lime zest added after the hot oil","warning":"Remove the tough central vein before shredding."},{"id":"terasi-matah","name":{"en":"toasted shrimp paste","id":"terasi bakar"},"role":"small fermented savoury note behind the fresh aromatics","group":"sauce","amount":"4 g","source":{"indonesia":"warung, pasar, or supermarket","australia":"Indonesian grocer"},"swap":"omit and add about 1 g extra salt for a crustacean-free version","warning":"Contains crustacean; toast it until fragrant or use a pre-toasted product."},{"id":"palm-sugar-matah","name":{"en":"palm sugar","id":"gula aren"},"role":"tiny amount rounds chilli and lime without making a sweet relish","group":"pantry","amount":"4 g","source":{"indonesia":"pasar or supermarket","australia":"Indonesian or Asian grocer"}},{"id":"coconut-oil-matah","name":{"en":"coconut oil","id":"minyak kelapa"},"role":"defining Balinese aroma and the hot bloom for raw slices","group":"pantry","amount":"30 g","source":{"indonesia":"pasar, warung, or supermarket","australia":"supermarket or health-food aisle"},"swap":"neutral oil works technically but loses a defining aroma","warning":"Heat only until shimmering, about 150–160°C; smoking oil tastes acrid."},{"id":"lime-juice-matah","name":{"en":"jeruk limau or lime juice","id":"air jeruk limau"},"role":"fresh acid added after the oil's initial heat subsides","group":"fresh","amount":"20 g","source":{"indonesia":"pasar or supermarket","australia":"Asian grocer or supermarket lime"},"warning":"Do not add before pouring hot oil; wet citrus can splatter and loses its fresh aroma."},{"id":"rice-matah","name":{"en":"cooked jasmine rice","id":"nasi putih matang"},"role":"plain base for the rich fish and aromatic oil","group":"pantry","amount":"600 g","source":{"indonesia":"warung or supermarket rice aisle","australia":"any supermarket"}},{"id":"cucumber-matah","name":{"en":"cucumber or blanched green beans","id":"timun atau buncis rebus"},"role":"cool fresh contrast beside the salmon","group":"garnish","amount":"200 g","source":{"indonesia":"pasar or supermarket","australia":"any supermarket"}}],"method":[{"title":"Dry, de-bone, and salt the salmon","time":"8 min","detail":"Check the skin for scales, pull pin bones, and pat every surface dry. Sprinkle a little measured salt on the skin and leave it skin-up while the sambal is prepared. Moisture will bead on the surface; blot it completely dry again before cooking.","cue":"The skin looks matte and taut with no visible beads of water.","mistake":"Wet skin steams, splatters, and cannot become crisp.","ingredientIds":["salmon-matah","salt-matah"]},{"title":"Slice the sambal aromatics finely","time":"8 min","detail":"Halve shallots and cut 1–2 mm half-moons. Strip lemongrass to the pale tender heart and slice nearly transparent rings. Slice chilli. Remove the lime-leaf central vein, roll the leaves, and shred them hair-fine. Toast terasi briefly until fragrant.","cue":"Every aromatic is recognisable, fine enough to chew raw, and the lemongrass is white rather than green.","mistake":"Green lemongrass and lime-leaf midribs stay woody no matter how much oil is added.","ingredientIds":["shallot-matah","lemongrass-matah","chilli-matah","lime-leaf-matah","terasi-matah"]},{"title":"Bloom sambal with hot coconut oil","time":"6 min","detail":"Combine sliced aromatics, crumbled terasi, palm sugar, and the sambal portion of salt. Wearing a glove, squeeze lightly for 30–45 seconds. Heat coconut oil to 150–160°C - shimmering and fragrant, never smoking - then pour it over for a gentle sizzle. Toss and rest 2 minutes.","cue":"Shallot softens slightly yet keeps its shape; glossy slices remain distinct rather than puréed.","mistake":"Smoking oil or burnt terasi makes the whole raw condiment acrid.","ingredientIds":["palm-sugar-matah","coconut-oil-matah"]},{"title":"Add lime only after the heat subsides","time":"3 min","detail":"Stir lime juice into the warm sambal only after the initial sizzling stops. Taste for shallot, citrus, salt, savoury terasi, and chilli in that order. Hold at room temperature while the fish cooks; it is not shelf-stable.","cue":"The relish smells first of lemongrass and lime leaf and tastes bright rather than oily.","mistake":"Lime under very hot oil splatters and loses its fresh aroma.","ingredientIds":["lime-juice-matah"]},{"title":"Press salmon skin-side down","time":"5 min","detail":"Season the flesh with remaining salt and pepper. Preheat the pan over medium-high for about 2 minutes, add neutral oil, then lay fillets away from your body. Press each flat with a fish slice for 15–20 seconds so the skin cannot buckle; reduce to medium.","cue":"The whole skin stays in contact with the pan and the fillet lies flat without curling.","mistake":"A cold pan or no early pressure leaves pale rubbery patches.","ingredientIds":["pepper-matah","searing-oil-matah"]},{"title":"Let the skin release before turning","time":"3 min","detail":"Cook undisturbed skin-side down for 5–7 minutes in total. Turn only when the skin is deep gold, releases without force, and the opaque cooked band reaches about three-quarters up the side. Flip once and cook the flesh side 1–3 minutes by thickness.","cue":"Skin is evenly deep golden; the thickest centre reaches the conservative 63°C endpoint and separates into moist flakes.","mistake":"Repeated lifting tears skin; aggressive high heat squeezes out white albumin and dries the fish.","ingredientIds":[]},{"title":"Rest skin-up and plate for crunch","time":"2 min","detail":"Rest salmon for 2 minutes with skin facing up. Plate beside rice and cucumber with the crust exposed. Spoon sambal against the flesh or beside the fish, and drizzle only a little coconut-lime dressing around it - never blanket the skin.","cue":"The skin stays audibly crisp beside moist flakes and cool, distinct sambal slices.","mistake":"Resting skin-down or covering it with wet sambal traps steam and undoes the sear.","ingredientIds":["rice-matah","cucumber-matah"]}],"visuals":{"header":{"src":"/generated/ai/headers/salmon-sambal-matah.jpg","alt":"Crispy-Skin Salmon Sambal Matah finished-dish reference","role":"finished-dish reference","evidenceStatus":"prototype-placeholder"},"sequence":[{"shotId":"salmon-sambal-matah-step-1","position":1,"src":"/generated/ai/method-steps/salmon-sambal-matah-1-dry-debone-salt.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Dry, de-bone, and salt the salmon","evidenceStatus":"prototype-placeholder","title":"Dry, de-bone, and salt the salmon","cookDuration":"8 min","action":"Check the skin for scales, pull pin bones, and pat every surface dry. Sprinkle a little measured salt on the skin and leave it skin-up while the sambal is prepared. Moisture will bead on the surface; blot it completely dry again before cooking.","visualCue":"The skin looks matte and taut with no visible beads of water.","avoid":"Wet skin steams, splatters, and cannot become crisp.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"salmon-sambal-matah-step-2","position":2,"src":"/generated/ai/method-steps/salmon-sambal-matah-2-slice-aromatics.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Slice the sambal aromatics finely","evidenceStatus":"prototype-placeholder","title":"Slice the sambal aromatics finely","cookDuration":"8 min","action":"Halve shallots and cut 1–2 mm half-moons. Strip lemongrass to the pale tender heart and slice nearly transparent rings. Slice chilli. Remove the lime-leaf central vein, roll the leaves, and shred them hair-fine. Toast terasi briefly until fragrant.","visualCue":"Every aromatic is recognisable, fine enough to chew raw, and the lemongrass is white rather than green.","avoid":"Green lemongrass and lime-leaf midribs stay woody no matter how much oil is added.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"salmon-sambal-matah-step-3","position":3,"src":"/generated/ai/method-steps/salmon-sambal-matah-3-hot-oil-bloom.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Bloom sambal with hot coconut oil","evidenceStatus":"prototype-placeholder","title":"Bloom sambal with hot coconut oil","cookDuration":"6 min","action":"Combine sliced aromatics, crumbled terasi, palm sugar, and the sambal portion of salt. Wearing a glove, squeeze lightly for 30–45 seconds. Heat coconut oil to 150–160°C - shimmering and fragrant, never smoking - then pour it over for a gentle sizzle. Toss and rest 2 minutes.","visualCue":"Shallot softens slightly yet keeps its shape; glossy slices remain distinct rather than puréed.","avoid":"Smoking oil or burnt terasi makes the whole raw condiment acrid.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"salmon-sambal-matah-step-4","position":4,"src":"/generated/ai/method-steps/salmon-sambal-matah-4-add-lime-late.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Add lime only after the heat subsides","evidenceStatus":"prototype-placeholder","title":"Add lime only after the heat subsides","cookDuration":"3 min","action":"Stir lime juice into the warm sambal only after the initial sizzling stops. Taste for shallot, citrus, salt, savoury terasi, and chilli in that order. Hold at room temperature while the fish cooks; it is not shelf-stable.","visualCue":"The relish smells first of lemongrass and lime leaf and tastes bright rather than oily.","avoid":"Lime under very hot oil splatters and loses its fresh aroma.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"salmon-sambal-matah-step-5","position":5,"src":"/generated/ai/method-steps/salmon-sambal-matah-5-press-skin-down.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Press salmon skin-side down","evidenceStatus":"prototype-placeholder","title":"Press salmon skin-side down","cookDuration":"5 min","action":"Season the flesh with remaining salt and pepper. Preheat the pan over medium-high for about 2 minutes, add neutral oil, then lay fillets away from your body. Press each flat with a fish slice for 15–20 seconds so the skin cannot buckle; reduce to medium.","visualCue":"The whole skin stays in contact with the pan and the fillet lies flat without curling.","avoid":"A cold pan or no early pressure leaves pale rubbery patches.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"salmon-sambal-matah-step-6","position":6,"src":"/generated/ai/method-steps/salmon-sambal-matah-6-release-and-turn.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Let the skin release before turning","evidenceStatus":"prototype-placeholder","title":"Let the skin release before turning","cookDuration":"3 min","action":"Cook undisturbed skin-side down for 5–7 minutes in total. Turn only when the skin is deep gold, releases without force, and the opaque cooked band reaches about three-quarters up the side. Flip once and cook the flesh side 1–3 minutes by thickness.","visualCue":"Skin is evenly deep golden; the thickest centre reaches the conservative 63°C endpoint and separates into moist flakes.","avoid":"Repeated lifting tears skin; aggressive high heat squeezes out white albumin and dries the fish.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"salmon-sambal-matah-step-7","position":7,"src":"/generated/ai/method-steps/salmon-sambal-matah-7-rest-and-plate.jpg","alt":"Crispy-Skin Salmon Sambal Matah: Rest skin-up and plate for crunch","evidenceStatus":"prototype-placeholder","title":"Rest skin-up and plate for crunch","cookDuration":"2 min","action":"Rest salmon for 2 minutes with skin facing up. Plate beside rice and cucumber with the crust exposed. Spoon sambal against the flesh or beside the fish, and drizzle only a little coconut-lime dressing around it - never blanket the skin.","visualCue":"The skin stays audibly crisp beside moist flakes and cool, distinct sambal slices.","avoid":"Resting skin-down or covering it with wet sambal traps steam and undoes the sear.","suggestedClipSeconds":6,"framing":"finished plate, 45-degree editorial frame"}],"videoBlueprint":{"version":1,"order":"strict","defaultAspectRatios":["9:16","16:9"],"transition":"clean cut on visible state change","narrationSource":"method.action","cueOverlaySource":"method.visualCue","safetyNote":"Generated media must never override measured temperatures, allergen notes, or the written method."}},"sourcing":{"melbourne":["Best source: use an Indonesian or broader Asian grocer for skin-on salmon fillets, black pepper, Asian red shallots; buy skin-on salmon fillets, fine sea salt, neutral high-heat oil from a supermarket or butcher if quality is better there.","Hard-to-find watch: ask for the Bahasa names (fillet salmon dengan kulit, merica hitam, bawang merah) and keep skin-on salmon fillets close to the recipe because it changes the identity of Crispy-Skin Salmon Sambal Matah.","Acceptable swaps: skin-on salmon fillets: ocean trout, barramundi, snapper, or mackerel; cook by thickness and temperature; Asian red shallots: red onion sliced paper-thin; it will taste stronger.","Do not swap lightly: skin-on salmon fillets, tender white lemongrass hearts carries the dish cue and should stay close to the recipe.","Fresh vs packaged: buy Asian red shallots, tender white lemongrass hearts, red bird's-eye chillies fresh or frozen from grocers; packaged fine sea salt, black pepper, neutral high-heat oil is fine when labels are clean and dates are current.","Storage: refrigerate fresh aromatics and proteins, keep dry spices sealed, and store opened sauces according to the label before the next cook.","Price confidence: medium-high; pantry staples repeat across recipes, while specialty items are the budget swing.","Weeknight shortcut: choose the conservative 63°C salmon finish path, then keep the same pan cue: Crisp the skin without drying the fish, then keep bright sambal beside - not over - the crust."],"jakarta":["Best source: pasar stalls are the first stop for fillet salmon dengan kulit, merica hitam, bawang merah; use supermarkets for sealed pantry items, coconut products, noodles, and sauces.","Hard-to-find watch: check freshness and supplier trust for fillet salmon dengan kulit, merica hitam, bawang merah, especially when the ingredient defines the dish.","Acceptable swaps: skin-on salmon fillets: ocean trout, barramundi, snapper, or mackerel; cook by thickness and temperature; Asian red shallots: red onion sliced paper-thin; it will taste stronger.","Do not swap lightly: skin-on salmon fillets, tender white lemongrass hearts carries the Bali-inspired cue for Crispy-Skin Salmon Sambal Matah; change it only after you understand the visual stage.","Fresh vs packaged: buy herbs and aromatics fresh when possible, but packaged pantry staples are fine if the aroma is clean and the date is current.","Storage: keep herbs dry and cool, chill proteins quickly, and store opened santan, sauces, or spice pastes safely after shopping.","Price confidence: medium-high; pasar produce is usually predictable, but beef, seafood, nuts, and holiday sides can move.","Weeknight shortcut: use local delivery for routine staples, then buy Asian red shallots, tender white lemongrass hearts, red bird's-eye chillies fresh when the pan cue depends on aroma."]},"provenance":[{"sourceName":"Super Indo - Salmon Bakar Sambal Matah","sourceUrl":"https://www.superindo.co.id/artikel/info-resep/salmon-bakar-sambal-matah/","sourceType":"recipe-reference","confidence":"medium","method":"Cross-checks the contemporary pairing of cooked salmon with a sliced shallot, chilli, lemongrass, lime-leaf, lime, and hot coconut-oil sambal matah.","supports":["documented salmon and sambal matah pairing","hot-oil sambal assembly","cook fish before topping"],"caveat":"This is a modern retail recipe. Sambal matah is Balinese; salmon with sambal matah should be described as a contemporary pairing, not as a traditional Balinese salmon dish.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Four Seasons Resort Bali at Sayan - Wayan Sutariawan's Sambal Matah","sourceUrl":"https://www.fourseasons.com/content/dam/fourseasons/images/web/UBU/PDF/2022_UBU_Cookbook.pdf","sourceType":"recipe-reference","confidence":"high","method":"Uses a Balinese chef's sambal matah formula to ground the traditional condiment in sliced shallot, lemongrass, bird's-eye chilli, lime leaf, optional grilled shrimp paste, coconut oil, lime, salt, and palm sugar.","supports":["Balinese sambal matah identity","sliced rather than pounded texture","coconut oil and lime finish"],"caveat":"This source validates the sambal component and Balinese context, not salmon as a traditional pairing; the app keeps that distinction explicit.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Marine Stewardship Council Australia - How to cook BBQ salmon","sourceUrl":"https://www.msc.org/en-au/what-you-can-do/campaign-for-change/generation-summer-seafood/summer-bbq-salmon","sourceType":"recipe-reference","confidence":"high","method":"Cross-checks the fish technique: thoroughly dry the skin, use a hot oiled pan, start skin-side down, press briefly until flat, cook mostly on the skin, then flip only to finish.","supports":["dry skin before cooking","skin-side-down start","single late flip"],"caveat":"MSC's page is salmon technique and sustainability guidance, not sambal matah provenance; exact time still depends on fillet thickness and pan heat.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Indonesia.travel - Sambal Matah","sourceUrl":"https://www.indonesia.travel/cn/en/travel-ideas/gastronomy/sambal-matah/","sourceType":"recipe-reference","confidence":"high","method":"Uses Indonesia's official tourism site to cross-check sambal matah as a Balinese sliced condiment based on shallot, bird's-eye chilli, lemongrass, lime leaf, and hot coconut oil, commonly served with grilled foods and fish.","supports":["Balinese condiment identity","core sliced aromatics","hot coconut-oil dressing"],"caveat":"This overview describes the condiment broadly and notes modern variation; it does not establish the app's salmon plate as inherited Balinese tradition.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"FoodSafety.gov - Safe Minimum Internal Temperatures","sourceUrl":"https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures","sourceType":"food-safety","confidence":"high","method":"Sets 63°C / 145°F for fish such as salmon, or cooking until the flesh is opaque and separates easily with a fork; Bumbu Lens prefers a clean thermometer for a beginner-facing endpoint.","supports":["63°C salmon minimum","thermometer verification","opaque and separating fallback cue"],"caveat":"Crisp skin and browned edges do not prove that the centre is safe. Measure the thickest part without touching the pan or a bone.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Food Standards Australia New Zealand - Food safety basics","sourceUrl":"https://www.foodstandards.gov.au/consumer/prevention-of-foodborne-illness/food-safety-basics","sourceType":"food-safety","confidence":"high","method":"Applies Australian separation and temperature guidance: keep raw seafood and its tools away from the ready-to-eat sambal, refrigerate perishables at 5°C or colder, and serve the freshly cut condiment promptly.","supports":["raw seafood separation","5°C cold storage","ready-to-eat sambal handling"],"caveat":"Hot oil changes aroma and texture but does not make every sliced sambal ingredient shelf-stable; refrigerate leftovers promptly and use conservative storage.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Bumbu Lens generated visual cue reference","sourceUrl":"/generated/ai/headers/salmon-sambal-matah.jpg","sourceType":"visual-source","status":"internal-review","confidence":"limited","reviewedOn":"2026-07-10","method":"Recorded as a local editorial or generated visual cue asset, not an independent external source.","supports":["finished-dish appearance","image credit boundary"],"caveat":"A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy."},{"sourceName":"Bumbu Lens editorial method audit","sourceUrl":null,"sourceType":"internal-audit","status":"internal-review","confidence":"medium","reviewedOn":"2026-07-10","method":"Reviewed Crispy-Skin Salmon Sambal Matah as an ordered cook flow with visual cues, common mistakes, and recovery notes.","supports":["method sequence","visual checkpoints","mistake and recovery notes"],"caveat":"Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities."},{"sourceName":"Bumbu Lens Melbourne/Jakarta sourcing heuristic","sourceUrl":null,"sourceType":"local-sourcing","status":"needs-reverification","confidence":"medium","reviewedOn":"2026-07-10","method":"Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.","supports":["Melbourne sourcing","Jakarta sourcing","volatile availability boundary"],"caveat":"Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking."}],"faq":[{"question":"Is Salmon Sambal Matah a traditional Balinese dish?","answer":"Sambal matah is a traditional Balinese raw sliced condiment; salmon is a modern pairing. Bumbu Lens labels the dish as Indonesian fusion while keeping the sambal's shallot, white lemongrass, chilli, lime leaf, terasi, coconut oil, and lime structure intact."},{"question":"Can I make sambal matah without terasi?","answer":"Yes. Omit it for a crustacean-free version and add about 1 g extra salt. The result is cleaner and less fermented but still recognisably shallot-, lemongrass-, and lime-leaf-forward."},{"question":"How should I store Salmon Sambal Matah?","answer":"Keep fish and sambal separate and refrigerate within 2 hours. Use sambal within 24 hours for best texture and cooked salmon within 3 days; re-crisp salmon skin gently before adding cool sambal."},{"question":"What is the decisive ready cue for Crispy-Skin Salmon Sambal Matah?","answer":"Crisp the skin without drying the fish, then keep bright sambal beside - not over - the crust. Look for moist opaque flakes, audibly crisp skin, sambal beside not over it: Salmon reaches the conservative 63°C endpoint, rests with its crust exposed, and receives sambal only beside the flesh."},{"question":"What should I do if Crispy-Skin Salmon Sambal Matah misses its cue?","answer":"Wet skin steams, splatters, and cannot become crisp. Turn off the heat and step back. Never add water to hot oil. Let bubbling settle, dry the food completely, reduce the batch size, and restart only when the setup is stable."},{"question":"How should I scale Crispy-Skin Salmon Sambal Matah?","answer":"Scale the measured ingredients with the serving count, then scale the vessel or work in batches. Keep the same visual finish - moist opaque flakes, audibly crisp skin, sambal beside not over it - rather than forcing the original timer."},{"question":"Which substitutions are tested for Crispy-Skin Salmon Sambal Matah?","answer":"skin-on salmon fillets: ocean trout, barramundi, snapper, or mackerel; cook by thickness and temperature; Asian red shallots: red onion sliced paper-thin; it will taste stronger; red bird's-eye chillies: 1 bird's-eye chilli plus 15 g deseeded long red chilli for a mild version; makrut lime leaves: 1–2 g lime zest added after the hot oil"},{"question":"Which Crispy-Skin Salmon Sambal Matah ingredients should not be swapped casually?","answer":"skin-on salmon fillets: Remove pin bones and keep raw fish separate from the ready-to-eat sambal.; tender white lemongrass hearts: Discard dry outer layers and the green top; thick green rings stay woody.; makrut lime leaves: Remove the tough central vein before shredding.; toasted shrimp paste: Contains crustacean; toast it until fragrant or use a pre-toasted product."}],"freshness":{"lastReviewed":"2026-07-10","stableFields":["dish identity","method sequence","visual cues","ingredient roles"],"volatileFields":["city availability","price confidence","store-specific sourcing"],"sourcingPolicy":"Use Bumbu Lens city guidance as a shopping route, then verify availability with local grocers before travel or bulk purchasing."},"schemaVersion":"1.0","entity":{"type":"recipe","id":"salmon-sambal-matah"},"publication":{"status":"editorial-review","canonicalIndexable":false},"canonicalUrl":"https://www.bumbulens.com/recipes/salmon-sambal-matah","dataUrl":"https://www.bumbulens.com/recipes/salmon-sambal-matah/data.json","inLanguage":"en-AU","links":{"self":{"href":"https://www.bumbulens.com/recipes/salmon-sambal-matah/data.json","mediaType":"application/json"},"canonical":{"href":"https://www.bumbulens.com/recipes/salmon-sambal-matah","mediaType":"text/html"}},"actions":[{"id":"read_recipe_data","actor":"agent","label":"Read the recipe entity","method":"GET","href":"https://www.bumbulens.com/recipes/salmon-sambal-matah/data.json","mediaType":"application/json"},{"id":"view_recipe","actor":"human","label":"View Crispy-Skin Salmon Sambal Matah","method":"GET","href":"https://www.bumbulens.com/recipes/salmon-sambal-matah","mediaType":"text/html"},{"id":"start_guided_cook","actor":"human","label":"Start guided cook for Crispy-Skin Salmon Sambal Matah","method":"GET","href":"https://www.bumbulens.com/cook/salmon-sambal-matah","mediaType":"text/html"},{"id":"build_shopping_list","actor":"human","label":"Build the Crispy-Skin Salmon Sambal Matah shopping list","method":"GET","href":"https://www.bumbulens.com/recipes/salmon-sambal-matah/shopping","mediaType":"text/html"}]}