Spicy Grilled Fish

Name: Spicy Grilled Fish
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 people
Ingredients: 1 lb (500g) fish fillet; 6 oz (170g) red chili pepper; 4 oz(120g) shallot; 1 tablespoon belacan; 2 lemongrass; 4 tablespoons neutral cooking oil; 1/4 teaspoon salt; 2 teaspoons fish sauce; 2 1/2 teaspoons sugar; 1/4 teaspoon turmeric powder; 1/2 lime; tamarind pulp; 8 tablespoons water; 3 red chili pepper; 2 bird's eye chilies; 1 teaspoon belacan; sugar; salt; 2 shallot

User Reviews

4.7

44 reviews

Excellent

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings
3 people
Calories
388 kcal
Course
Main Course
Cuisine
Malaysian

Spicy Grilled Fish

Kelsey Carr

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Spicy Grilled Fish - grilled fish wrapped with banana leaves with spice marinade and seasoning. The fish is so tender, moist, with intense aroma and flavors.

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Ingredients

Servings

1 lb (500g) fish fillet or whole fish (for example: red snapper)

Grilled Fish Sambal:

6 oz (170g) red chili pepper seeded and cut into small pieces, fresh
4 oz(120g) shallot
1 tablespoon belacan Malaysian shrimp paste, toasted
2 lemongrass cut into thin slices
4 tablespoons neutral cooking oil generic cooking oil
1/4 teaspoon salt or to taste
2 teaspoons fish sauce to taste
2 1/2 teaspoons sugar or to taste
1/4 teaspoon turmeric powder
1/2 lime or 1 calamansi lime, extract the juice

Sambal Belacan and Sliced Shallots Condiment:

tamarind pulp ping pong ball size
8 tablespoons water
3 red chili pepper seeded, fresh
2 bird's eye chilies seeded
1 teaspoon belacan toasted
sugar to taste
salt to taste
2 shallot thinly sliced

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Instructions

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Grilled Fish Sambal:

Prepare the sambal by grinding the chilies, shallots, belacan, and lemongrass in a food processor. Ensure the sambal paste is well blended and smooth.
Heat a wok and add the oil. Stir-fry the sambal paste until aromatic, or until the oil separates from the paste. Add the seasonings—salt, fish sauce, and sugar—and stir quickly. Dish out and set aside.

Sambal Belacan and Sliced Shallots Condiment:

Soak the tamarind pulp in water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound or blend the red chilies, bird’s eye chilies, and toasted belacan. Add the tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.

Grilling the Fish:

Lay a few sheets of banana leaves and grease their surface with some oil. Place the fish fillet on top of the banana leaves and rub turmeric powder on both sides of the fish. Add about 2–3 tablespoons of sambal on top and spread it evenly. Drizzle lime juice over the fish.
Place the fish on the upper rack of the grill, over indirect heat, and cover the grill. Wait for about 8 minutes (depending on the heat), then flip the fish over to the other side.
Add 2–3 more tablespoons of sambal to the other side of the fish. Cook for another 8 minutes, or until the fish is fully cooked.
Transfer the fish and banana leaves to the lower rack and grill for a couple of minutes over direct heat, or until you smell the sweet aroma of burnt banana leaves.
Transfer the fish to a serving plate and serve immediately with sambal belacan and sliced shallot condiments.

Notes

Nutrition Information

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Serving 3people Calories 388kcal (19%) Carbohydrates 23g (8%) Protein 39g (78%) Fat 22g (34%) Saturated Fat 16g (80%) Cholesterol 152mg (51%) Sodium 798mg (33%) Fiber 3g (12%) Sugar 13g (26%)