Malay-style Spicy Fish Salad

Ingredients

In this adaptation, we infuse the original Polynesian Ota 'ika with the bold flavors of Malay cuisine. The traditional coconut milk and tropical fruits are replaced with a spicy sambal dressing, commonly used in Malay cooking. The use of aromatic spices and herbs, such as shallots, garlic, and lime, adds a distinct Malay twist to the dish. We alse have the original recipe for Ota 'ika, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as snapper or grouper 500g (1.1 lb) white fish fillets, such as snapper or grouper
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, thinly sliced 4 shallots, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chili peppers, thinly sliced 2 red chili peppers, thinly sliced
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 handful fresh cilantro leaves, chopped 1 handful fresh cilantro leaves, chopped
• 1 handful fresh mint leaves, chopped 1 handful fresh mint leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine lime juice, turmeric powder, chili powder, ground coriander, ground cumin, and salt to make a marinade.
2. 2.
   Rub the fish fillets with the marinade, ensuring they are evenly coated. Let them marinate for 30 minutes.
3. 3.
   Heat the vegetable oil in a grill pan or skillet over medium heat. Cook the fish fillets for 3-4 minutes on each side until they are cooked through and have a golden crust. Remove from heat and set aside.
4. 4.
   In the same pan, add the shallots, garlic, red chili peppers, and shrimp paste. Cook for 2-3 minutes until the shallots are translucent and the mixture is fragrant.
5. 5.
   Remove the pan from heat and let the mixture cool slightly. Transfer it to a blender or mortar and pestle and blend until it forms a smooth paste.
6. 6.
   In a large bowl, combine the cucumber, red onion, tomato, cilantro, and mint leaves. Add the sambal dressing and toss until the vegetables are coated.
7. 7.
   Break the grilled fish into bite-sized pieces and add them to the bowl. Gently toss to combine all the ingredients.
8. 8.
   Serve the Malay-style Spicy Fish Salad chilled, garnished with extra cilantro and mint leaves.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Shrimp paste — If shrimp paste is not available, you can substitute it with fish sauce for a similar umami flavor.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the salad just before serving.
• Adjust the spiciness of the sambal dressing by adding more or fewer chili peppers according to your preference.
• If you prefer a milder flavor, you can deseed the chili peppers before adding them to the dressing.
• Feel free to add other vegetables such as bell peppers or bean sprouts to the salad for added crunch and variety.
• This salad can be served as a refreshing appetizer or as a main course accompanied by steamed rice.

Serving advice

Serve the Malay-style Spicy Fish Salad chilled on a large platter or individual plates. Garnish with extra cilantro and mint leaves for a vibrant and aromatic presentation.

Presentation advice

Arrange the colorful vegetables and fish pieces on top of a bed of fresh lettuce leaves to create an appealing visual contrast. Drizzle some extra sambal dressing on top for an added pop of color.