BBQ Salted Fish with Sweet Sambal Sauce
BBQ Salted Fish with Sweet Sambal Sauce
Savor this quick and easy barbecued seafood recipe by Ili Sulaiman from By The Sea With Ili.
  • Difficulty Level Easy
  • Preparation Time 2 hours 30 minutes
  • Cooking Time 50 minutes
  • Yield 4 servings
  • BBQ Salted Fish:
  • 1 whole Fish (about 450-500g) with thick scales, clean and gutted
  • 1 cup coarse Salt
  • 2-3 tablespoon Water
  • Sweet Sambal Sauce:
  • ½ tablespoon Shrimp paste
  • 6 tablespoons Palm sugar
  • 2 tablespoons Tamarind pulp
  • ½ cup Water
  • 10 dried Chillies
  • 4 Shallots
  • 2 cloves Garlic
  • ¼ cup Cooking oil
  • 1 tablespoon Salt
  • Ulam Salad :
  • Lettuce Leaves
  • Local Vegetables and Herbs (Local herbs, Coriander, Mint, Thai basil, Cucumber, Cabbage & Long bean)
  • Nasi Impit (Rice cake) or Rice noodles
  • 1 stick Lemongrass
  • 1 Shallot
  • ¼ cup grated Coconut
  • 1 Red chilli
  1. Keep the scales of the fish on and drizzle some water on the fish and coat salt on the scales of the fish thoroughly to make a crust. Be generous with the salt
  2. Place the fish on a BBQ grill. Cook for 5 – 8 minutes and flip over when brown on one side. Continue to cook the other side for another 5- 8 minutes. Then remove the fish after a good 15 – 18 minutes on the grill
  3. Finely chop up garlic and shallot and set a side
  4. deseed dried chillies, boil the chillies in hot water and then blend to a pulp and set a side
  5. In a bowl, put in tamarind pulp and add in water. Mix it and remove the seeds
  6. In a pan, pour in cooking oil and heat up on mid high heat. Add in garlic and shallot and stir-fry until garlic and shallot turns translucent before adding the shrimp paste. Fry the mixture for another 5 minutes before adding in chilli paste and stir for another 5 minutes. Add in tamarind liquid little by little (to avoid it from becoming to sour). Continue to stir before adding in palm sugar and salt, keep stirring until the sambal sauce turns into a darker red. Taste and adjust if necessary
  7. Boil up Nasi Impit for 2 hours and remove the wrapper. Cut it into bite sized pieces. Alternatively soak some rice noodles in some boiling water for 5 minutes and drain
  8. Deseed the cucumber and slice it up. Slice up cabbage into thin strips. Slice up shallot, long bean and lemongrass thinly
  9. In a bowl, pluck in Ulam and add in all the vegetable and herb. Add in grated coconut and toss it well
  1. Chef’s tip:
  2. For serving, line a plate with lettuce leaves and lay the fish on top. Lettuce leaves serve as a wrap with Nasi Impit, fish meat and Ulam salad. The sweet sambal sauce serves as a dipping sauce for the wrap

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