Sambal ikan masin and sambal ikan bilis are both Malaysian favourites, and both bring a salty, savoury kick to a plate of rice. But they're not the same thing. Here's how they differ, and how to choose.
The fish
- Sambal ikan bilis uses dried anchovies — small, crunchy and very common in nasi lemak.
- Sambal ikan masin uses salted fish. Premium versions use salted kurau (threadfin), which has firmer, meatier flesh and a deeper savoury flavour.
The taste
- Sambal ikan bilis: sweet, spicy and crunchy.
- Sambal ikan masin: more savoury and intense. In acar ikan masin, the salted fish is cooked in a tangy, lightly sweet acar-style sauce, so you also get a pleasant sourness that balances the salt.
How they're eaten
Both are great with plain rice and nasi lemak. Sambal ikan masin also goes especially well with fried eggs, porridge and bread, because a small spoonful carries a lot of flavour.
Which should you choose?
- Want crunch and sweetness? Go for ikan bilis.
- Want real pieces of fish, a deeper savoury taste and a tangy finish? Go for ikan masin, ideally made with kurau.
Try AcarKing's salted kurau acar
AcarKing Salted Kurau Fish Acar is Amma's family recipe, made in small batches with 80% real salted kurau and no added preservatives. It's mild, so the whole family can enjoy it.
Delivery RM7, free from RM100 in West Malaysia (RM150 for Sabah & Sarawak). Cash on delivery available. Buying as a gift? See our festive food gifts.