Set out a scale and the equipment for Pol sambol. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh fresh coconut, thai chili, lime juice, red onion, anchovy, kosher salt, olive oil. Pol sambol is cooked in Island as its own plate, not as a copy of a restaurant menu. Chop coconut with chili, lime, onion, and a little anchovy. Dried Maldive fish is the usual savor. Anchovy does that job. Amounts are for 4 from foods this library can count.
