Singaporean-style Grilled Fish with Spicy Sambal Sauce

Ingredients

In this Singaporean adaptation, we replace the traditional Bulgarian sirene cheese with a spicy sambal sauce, which is a staple in Singaporean Chinese cuisine. The sambal sauce adds a fiery and aromatic element to the dish, elevating the flavors and giving it a distinct Singaporean twist. Additionally, we use local Singaporean fish varieties such as red snapper or barramundi, which are readily available and commonly used in Singaporean cuisine. We alse have the original recipe for Sirene po shopski, so you can check it out.

• 1 whole red snapper or barramundi (about 1 kg / 2.2 lbs) 1 whole red snapper or barramundi (about 1 kg / 2.2 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh cilantro, for garnish 2 tablespoons chopped fresh cilantro, for garnish
• For the Spicy Sambal Sauce: For the Spicy Sambal Sauce:
• 5-6 red chili peppers, deseeded and chopped 5-6 red chili peppers, deseeded and chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon shrimp paste (optional) 1 teaspoon shrimp paste (optional)
• 1 teaspoon fish sauce 1 teaspoon fish sauce

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Clean and scale the fish, then pat it dry with paper towels.
3. 3.
   In a small bowl, mix together the vegetable oil, lime juice, salt, and black pepper.
4. 4.
   Brush the fish with the oil mixture, making sure to coat both sides.
5. 5.
   Place the fish on the preheated grill and cook for about 5-6 minutes per side, or until the flesh is opaque and flakes easily with a fork.
6. 6.
   While the fish is grilling, prepare the Spicy Sambal Sauce. In a blender or food processor, combine the red chili peppers, garlic, shallots, vegetable oil, palm sugar, lime juice, shrimp paste (if using), and fish sauce. Blend until smooth.
7. 7.
   Transfer the Spicy Sambal Sauce to a small saucepan and heat over medium heat for 2-3 minutes, stirring occasionally.
8. 8.
   Once the fish is cooked, transfer it to a serving platter and pour the Spicy Sambal Sauce over the top.
9. 9.
   Garnish with chopped cilantro and serve hot.

Treat your ingredients with care...

• Red snapper or barramundi — Make sure to choose fresh fish with clear eyes and a firm texture. If whole fish is not available, you can use fish fillets instead.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar sweetness.
• Shrimp paste — Shrimp paste adds depth of flavor to the sambal sauce, but if you prefer a vegetarian version, you can omit it or substitute with a small amount of miso paste for umami.

Tips & Tricks

• For a smokier flavor, you can grill the fish over charcoal instead of a gas grill.
• Adjust the spiciness of the sambal sauce by adding more or fewer chili peppers according to your preference.
• Serve the Grilled Fish with Spicy Sambal Sauce alongside steamed rice and a refreshing cucumber salad to balance the heat.
• If you don't have a grill, you can also cook the fish in the oven at 200°C (400°F) for about 15-20 minutes, or until cooked through.
• Leftover sambal sauce can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Grilled Fish with Spicy Sambal Sauce as the main course of a Singaporean-inspired feast. Place the whole fish on a large platter, garnish with fresh cilantro, and serve with steamed rice, cucumber salad, and additional sambal sauce on the side.

Presentation advice

To enhance the visual appeal of the dish, place the grilled fish on a bed of banana leaves or a decorative serving platter. Drizzle some extra sambal sauce over the fish and garnish with fresh cilantro and lime wedges. Serve with colorful side dishes and a vibrant table setting to create an enticing presentation.