Sambal Fish

2 white fish fillets (such as plaice, sea bass or cod)
2 banana leaves
1 tablespoon vegetable oil
Salt, to season

The Sambal

4 Thai shallots, finely chopped
3 garlic cloves, finely chopped
20g ginger, finely chopped
1 lemongrass stalk, finely chopped
2 fresh red chillies, finely chopped
6 dried red chillies, soaked, deseeded and roughly chopped
1 teaspoon belacan (fermented shrimp paste)
1 tablespoon palm sugar (or light brown sugar)
1 tablespoon tamarind paste
1 tablespoon vegetable oil

To Serve

Lime wedges
Sliced cucumber
Sliced tomato

PREPARATION

1. Pound the shallots, garlic, ginger, lemongrass, fresh chillies, soaked dried chillies, belacan and palm sugar into a smooth paste, then mix in the tamarind paste.

COOKING

1. Heat the vegetable oil in a frying pan over a medium heat.
2. Fry the sambal for 10 minutes, stirring regularly until it darkens in colour and becomes thick and fragrant.
3. Remove the sambal from the heat and allow it to cool slightly.
4. Brush the banana leaves lightly with oil, placing the darker side facing the fish.
5. Lay the banana leaves into a lightly oiled frying pan and place the fish fillets on top.
6. Season the fish lightly with salt.
7. Spread a generous layer of the sambal evenly over each fillet.
8. Fold the banana leaves gently around the fish where possible and cover the pan with a lid.
9. Cook gently for 8–15 minutes, depending on the thickness of the fish, until it flakes easily with a fork.
10. Carefully transfer the fish to serving plates.
11. Serve with lime wedges, cucumber and tomato for a fresh contrast to the rich sambal.

School of Wok Tips

• Fry the sambal thoroughly to mellow the raw chilli flavour and deepen its colour.
• Cooking the fish on banana leaves adds a subtle aromatic fragrance while helping keep it moist.
• White fish such as plaice, sea bass or cod all work well for this recipe.
• Serve with steamed jasmine rice to soak up the delicious sambal.

FAQs

Can I make the sambal in advance?
Yes, the sambal keeps well in the fridge for several days and can also be frozen.

What is belacan?
Belacan is a fermented shrimp paste that adds a deep savoury flavour to many Malaysian and Indonesian dishes.

Can I cook this in the oven?
Yes, wrap the fish in the banana leaves and bake at 180°C until the fish is cooked through and flakes easily.