Grilled fish is one of those hawker favourites that are available everywhere with everyone having their own special recipe.
But there are constants – the fish is usually wrapped in layers of banana leaves, marinated with a spice-laden sambal and grilled over charcoal fire.
This is probably one of the best grilled fish recipes ever, using a juicy, tender, moist fish with complex flavours.
The banana leaves impart an intense aroma and earthy fragrance to the fish.
Ingredients
- 500 g fish filet or whole fish (for example, red snapper)
Sambal
- 170 g fresh red chillies, seeded and cut into small pieces
- 100 g shallots
- 1 tablespoon toasted belacan
- 2 stalks lemongrass, sliced thin
- 1/4 teaspoon salt or to taste
- 2 teaspoons fish sauce or to taste
- 2 1/2 teaspoons sugar or to taste
- Juice from 1/2 lime or 1 calamansi lime
- 1/4 teaspoon turmeric powder
- 4 tablespoons oil
Sambal belacan and sliced shallots condiment
- Tamarind pulp (ping pong ball size)
- 8 tablespoons water
- 3 fresh red chillies, seeded
- 2 cili padi, seeded
- 1 teaspoon toasted belacan
- Sugar to taste
- Salt to taste
- 2 shallots, thinly sliced
Method
Grilled fish sambal
- Grind the chillies, shallots, belacan and lemongrass in a food processor until well blended and smooth.
- Heat up a wok and stir-fry the sambal paste until it is aromatic or when the oil separates from the paste.
- Add the seasonings: salt, fish sauce and sugar and do a quick stir, dish out and set aside.
Sambal belacan and sliced shallots condiment
- Soak the tamarind pulp in the water for 15 minutes and extract the juice.
- In a mortar and pestle or food processor, pound/blend the red chillies, cili padi and toasted belacan. Add tamarind juice, sugar, salt and sliced shallots. Stir well and set aside.
Grilling the fish
- Lay out a few banana leaves and grease the surface with some oil.
- Lay the fish on top of the banana leaves and evenly spread two to three tablespoons of sambal on the fish.
- Place the fish on top of the barbecue (upper rack with indirect heat) and close cover.
- Wait for eight minutes or so (depending on the heat) and flip the fish over to the other side.
- Spread two to three more tablespoons of sambal on the other side of the fish and grill for another eight minutes or until the fish is done.
- Transfer the fish and the banana leaves to the lower rack and grill for a couple of minutes over direct heat, or when you smell the sweet aroma of burnt banana leaves.
- Serve immediately with sambal belacan and sliced shallots condiment.
Tips
- Stingray wings or skate wings are the best fish to grill. You can also use white fish filet such as sole.
- Fresh whole fish such as red snapper is also good for grilling. Spread a little sambal on the inside as well.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.