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Malaysian Grilled Fish
The Tender and Spicy Malaysian Grilled Fish with Intense Aromatic Flavors

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Ingredients

2 (About 1.2 kg) Tai Snapper Fish
Banana Leaf
Peanut Oil
Calamansi Limes
Sambal Kicap Manis Optional
For Sambal Paste
35 Grams Dried Chillies
5 Red Chillies seeded and roughly chopped
8 (about 200 grams) Shallots
2 Stalks of Lemongrass
3 Garlic Cloves
1 Small Piece (8 grams) of Fresh Turmeric
½ “Piece of Fresh Turmeric
1 Lemongrass Chopped
2 Tsps. Shrimp Paste
1 Tbsp. Cane Sugar
1 Heaped Tbsp. of Seedless Tamarind Pulp
Sea Salt
Peanut Oil For Frying

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Features:
  • Course Dish
  • Non Vegetarian
  • Spicy
Cuisine:
  • Medium

Ingredients

  • For Sambal Paste

Directions

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Author- Flavors Of Asia

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Steps

1
Done

Sambal Paste

For making the sambal paste, grind 35 grams of soaked red chillies, chopped garlic, turmeric, lemongrass, shallots, belacan, little tamarind paste, cane sugar, and sea salt to taste.

2
Done

Then, heat ½ cup of peanut oil and fry the sambal paste at medium flame. Stir-fry the sambal paste until it turns aromatic and the oil separates from the paste. To this, add some tamarind paste and mix it well.

3
Done

Next, add some cane sugar and salt for extra seasoning. Stir the paste until it is combined well. Once cooked, keep it aside and let it cool off.

4
Done

Grilling Fish

Next, stuff the fishes with the sambal paste spreading it evenly. Once done, grease the cast iron pan with some oil and heat it at a high flame.

5
Done

Then, place the banana leaves into the pan and pour some peanut oil over it. Spread the oil evenly over the banana leaves and then place the stuffed fish on the banana leaves. Let it fry for about 8-10 minutes.

6
Done

After 4-5 minutes, you can again stuff the fish cavity with the sambal paste if desired. Let the fish cook for another 4-5 minutes and then change the side of the fish carefully.

7
Done

Then spread some sambal paste over the body surface of the fish and allow it to cook for another 8-10 minutes.
Once cooked, serve it hot with calamansi lime wedges and sambal kicap manis.

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