Timorese Ulun Fe (Peanut & Fish Relish)

About This Recipe

Ulun fe is classic Timorese umami: dried salt fish pounded with roasted peanuts, garlic, and red chili into a paste that's both fierce and deeply savory. It's eaten in small spoonfuls as a condiment with rice, lending its intensity to every meal. A spoonful goes a long way, which is why it's often made in small quantities and kept in a jar. Rooted in the everyday cooking of East Timorese kitchens, Timorese Ulun Fe (Peanut & Fish Relish) balances technique and tradition: the roasted peanuts is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight starter or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the roasted peanuts, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 6

• 100 gdried salt fish (or anchovies)
• 150 groasted peanuts
• 5 clovesgarlic, minced
• 3 red chiliesroughly chopped
• 2 tbspvegetable oil
• 1 squeezelime juice

Instructions

1. 1

   Prep the fish

   Soak salt fish in water for 10 minutes to reduce saltiness. Drain and chop finely.

2. 2

   Pound

   Using a mortar and pestle, pound peanuts, fish, garlic, and chili together into a coarse paste.

3. 3

   Add oil and juice

   Mix in oil and lime juice. Taste and adjust salt.

4. 4

   Serve

   Transfer to a small jar. Eat in teaspoon amounts as a condiment with rice.

Variations

• •

  Add grated coconut for richness

• •

  Include fried shallots for crunch

• •

  Mix with lime leaves for aroma

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Store in a sealed jar at room temperature for up to 2 weeks. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions