Sambal pomfret at Mamak

This whole, beautiful, flat fish is known for its flaky, white meat. At Mamak, the whole thing is dusted with flour then fried. Once on the plate, the fish is smothered with electric-red sambal sauce. Mamak’s Malaysian-inflected version comes alive with chile peppers, tamarind, lemon grass, garlic, and sugar. The combination of the sweet and spicy sauce, scrumptious crunchy fish skin, and most of all the slightly sweet meat creates an explosion of umami flavors that should not be missed. $13.95.