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Sambal Fish

Prep: 20 mins

Cook: 15mins

Delicate, flaky Plaice with a hot and fragrant sambal

  • 2 thick firm fleshed flat-fish fillets, i.e. halibut or plaice

  • 2 banana leaves

  • 1 lime

  • 1 tomato

  • 1 cucumber

  • Vegetable oil

Paste

  • 15 dried long red chillies, soaked in hot water

  • 10 garlic cloves

  • 150g shallots

  • 15g fresh root ginger

  • 4 fresh red chillies

  • 2 stalks lemongrass

  • 1tbsp belacan or fermented shrimp paste

  • 1tbsp tamarind paste

  • 2tbsp palm sugar

Preparation

  • Finely chop the fresh and dried chillies, garlic cloves, shallots, ginger and lemongrass, and place in a pestle and mortar along with the belacan and palm sugar. Pound for around ten minutes until you get a fine puree. Add the tamarind paste, and mix through.

Cooking

  • Add a Tbsp of oil to the pan and fry off the paste on a medium heat for 10 minutes (until the paste turns a dark red). Set aside.

  • Place the banana leaves with the darker side up and brush with oil. Place a little oil in the frying pan and place the leaves in (darker, oiled side up). Place the fish on top of the banana leaves. Salt the fillets and smear the sambal all over the fish. Place the lid on and leave to cook for around 8-15 minutes. Garnish with cucumbers, tomatoes and lime wedges.

How To Make Sambal Fish

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  • 2 thick firm fleshed flat-fish fillets, i.e. halibut or plaice

  • 2 banana leaves

  • 1 lime

  • 1 tomato

  • 1 cucumber

  • Vegetable oil

Paste

  • 15 dried long red chillies, soaked in hot water

  • 10 garlic cloves

  • 150g shallots

  • 15g fresh root ginger

  • 4 fresh red chillies

  • 2 stalks lemongrass

  • 1tbsp belacan or fermented shrimp paste

  • 1tbsp tamarind paste

  • 2tbsp palm sugar


Preparation

  • Finely chop the fresh and dried chillies, garlic cloves, shallots, ginger and lemongrass, and place in a pestle and mortar along with the belacan and palm sugar. Pound for around ten minutes until you get a fine puree. Add the tamarind paste, and mix through.

Cooking

  • Add a Tbsp of oil to the pan and fry off the paste on a medium heat for 10 minutes (until the paste turns a dark red). Set aside.

  • Place the banana leaves with the darker side up and brush with oil. Place a little oil in the frying pan and place the leaves in (darker, oiled side up). Place the fish on top of the banana leaves. Salt the fillets and smear the sambal all over the fish. Place the lid on and leave to cook for around 8-15 minutes. Garnish with cucumbers, tomatoes and lime wedges.

How To Make Sambal Fish

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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