Grilled Fish
Ingredients
The fish
-
1
lb
red or white snapper
-
3-4
sheets
banana leaves
-
4
tablespoons
cooking oil
The marinade (sambal)
-
6
oz
fresh red chilies
-
4
oz
shallots
-
2
stalks
lemongrass
-
1
tablespoon
toasted belacan
-
2
teaspoons
fish sauce
-
½
lime
juice
-
¼
teaspoon
salt
-
2
teaspoons
sugar
The dipping sauce
-
½
cup
water
-
1
ping pong ball size
tamarind pulp
-
3
fresh red chilies
-
2
bird’s eye chilies
optional
-
1
teaspoon
toasted belacan
-
¼
teaspoon
sugar
-
to taste
salt
-
2
shallots
thinly sliced
Instructions
- Prepare the sambal by grinding the chilies, shallots, belacan, and lemongrass until smooth.
- Heat a wok and stir-fry the sambal paste until aromatic.
- Add salt, sugar, and fish sauce to the sambal and stir well.
- Grease a pan and line it with banana leaves, adding oil on top.
- Place the fish on the banana leaves and add sambal on top.
- Cover the pan and cook over medium heat for about 8 minutes, then flip the fish.
- Add more sambal to the other side and cook for another 8 minutes.
- Serve the grilled fish immediately with the dipping sauce.
Nutrition Facts (estimated)
Servings
4
Calories
325
Total fat
16g
Total carbohydrates
17g
Total protein
29g
Sodium
643mg
Cholesterol
98mg
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