Malaysian-style Grilled Fish with Sambal Sauce

Ingredients

In this Malaysian adaptation of the Italian Salmoriglio, the traditional Mediterranean herbs like oregano and parsley are replaced with Malaysian flavors such as chili peppers, garlic, and shallots. The grilling technique remains the same, but the sambal sauce adds a distinct spicy and tangy element to the dish, giving it a unique Malaysian twist. We alse have the original recipe for Salmoriglio, so you can check it out.

• 4 fish fillets (such as snapper or mackerel), 150g (5.3 oz) each 4 fish fillets (such as snapper or mackerel), 150g (5.3 oz) each
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 tablespoons tamarind paste 4 tablespoons tamarind paste
• 4 tablespoons water 4 tablespoons water
• 4 tablespoons palm sugar (or brown sugar) 4 tablespoons palm sugar (or brown sugar)
• 4 tablespoons chili paste 4 tablespoons chili paste
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 shallots, finely chopped 4 shallots, finely chopped
• 2 teaspoons shrimp paste 2 teaspoons shrimp paste
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine tamarind paste, water, palm sugar, chili paste, minced garlic, chopped shallots, shrimp paste, and salt. Mix well to form a smooth sambal sauce.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   Brush the fish fillets with vegetable oil on both sides.
4. 4.
   Place the fish fillets on the grill and cook for about 4-5 minutes per side, or until the fish is cooked through and has a slightly charred exterior.
5. 5.
   While the fish is grilling, heat a small saucepan over medium heat and add the sambal sauce. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
6. 6.
   Remove the grilled fish from the grill and transfer to a serving platter.
7. 7.
   Pour the sambal sauce over the fish fillets, ensuring they are evenly coated.
8. 8.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Tamarind paste — Soak the tamarind pulp in warm water for 10 minutes, then strain it to remove any seeds or fibers before using.
• Shrimp paste — Toast the shrimp paste in a dry pan over low heat for a few minutes to enhance its flavor before adding it to the sambal sauce.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of chili paste in the sambal sauce.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled fish before serving.
• Experiment with different types of fish to find your favorite combination of flavors and textures.
• If you don't have access to a grill, you can also cook the fish fillets in a hot skillet or bake them in the oven.
• Adjust the sweetness of the sambal sauce by adding more or less palm sugar according to your taste preference.

Serving advice

Serve the Spicy Grilled Fish with Malaysian Sambal Sauce hot, accompanied by steamed rice and a side of fresh vegetables. The vibrant colors of the dish will make it visually appealing, and the combination of flavors will create a memorable dining experience.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle the sambal sauce over them, and garnish with fresh cilantro. Place lime wedges on the side for squeezing over the fish. Serve the dish family-style, allowing everyone to help themselves and enjoy the flavors of Malaysia.