Spicy Grilled Fish
Ingredients
The Fish
-
1
lb
fish fillet or whole fish (e.g., red snapper)
Grilled Fish Sambal
-
6
oz
fresh red chilies, seeded and cut into small pieces
-
4
oz
shallots
-
1
tablespoon
toasted belacan (Malaysian shrimp paste)
-
2
pieces
lemongrass, cut into thin slices
-
4
tablespoons
oil
-
¼
teaspoon
salt, or to taste
-
2
teaspoons
fish sauce, to taste
-
2½
teaspoons
sugar, or to taste
-
¼
teaspoon
turmeric powder
-
½
piece
lime or calamansi lime, extract the juice
Sambal Belacan and Sliced Shallots Condiment
-
1
ping pong ball size
tamarind pulp
-
8
tablespoons
water
-
3
pieces
fresh red chilies, seeded
-
2
pieces
bird’s eye chilies, seeded
-
1
teaspoon
toasted belacan
-
to taste
sugar
-
to taste
salt
-
2
pieces
shallots, thinly sliced
Instructions
- Prepare the sambal by grinding the chilies, shallots, belacan, and lemongrass until smooth.
- Heat oil in a wok and stir-fry the sambal paste until aromatic, then add salt, fish sauce, and sugar, and set aside.
- Soak tamarind pulp in water for 15 minutes and extract the juice.
- Blend the red chilies, bird’s eye chilies, and toasted belacan, then mix in tamarind juice, sugar, salt, and sliced shallots for the condiment.
- Lay banana leaves, grease them with oil, and place the fish on top, rubbing turmeric on both sides.
- Spread sambal on top of the fish and drizzle with lime juice.
- Grill the fish over indirect heat for about 8 minutes, then flip and add more sambal, cooking for another 8 minutes.
- Transfer to direct heat for a couple of minutes until the banana leaves start to burn, then serve immediately.
Nutrition Facts (estimated)
Servings
3
Calories
388
Total fat
22g
Total carbohydrates
23g
Total protein
39g
Sodium
798mg
Cholesterol
152mg
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