Pungent, rich relish of salt fish, peanuts, garlic, and chili — a powerful accompaniment to rice.
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.
Serves 6
Soak salt fish in water for 10 minutes to reduce saltiness. Drain and chop finely.
Using a mortar and pestle, pound peanuts, fish, garlic, and chili together into a coarse paste.
Mix in oil and lime juice. Taste and adjust salt.
Transfer to a small jar. Eat in teaspoon amounts as a condiment with rice.
This is a powerful condiment — a little goes a long way.
Use anchovies if salt fish is unavailable.
It keeps for 2 weeks in a sealed jar.
Add grated coconut for richness
Include fried shallots for crunch
Mix with lime leaves for aroma
Store in a sealed jar at room temperature for up to 2 weeks.
Ulun fe is a product of Timor's fishing heritage and the preservation techniques developed for tropical climates.
This relish is meant to be eaten in small amounts with rice — its intensity seasons the entire meal.
Use less-salty fish or soak longer, but ulun fe is meant to be bold and pungent.
Per serving · 6 servings total
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