Malaysian · Lunch, Dinner
Ikan bakar (grilled sambal fish)
Whole fish fillets grilled with a smoky-sweet chilli sambal glaze.
- Calories
- 520 kcal
- Protein
- 41 g
- Carbs
- 65 g
- Fat
- 10 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: shellfish, fish.
Ingredients
- 180 g White fish fillets
- 3 chillis Red chillies
- 1 shallot Shallots
- 2 cloves Garlic
- 1¼ tsp Tamarind paste
- 1½ tsp Sugar
- ¾ tsp Shrimp paste (belacan)
- ½ tbsp Sunflower oil
- 55 g Jasmine rice
- ¼ cucumber Cucumber
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Blend the chilli, shallot, garlic and shrimp paste to a paste, fry in the oil for 4 minutes until fragrant and darker.
- Stir in tamarind and sugar and cook 2 minutes to a thick glaze.
- Brush the fish with the glaze and grill or pan-fry for 4 minutes per side, brushing with more glaze, until cooked through.
- Serve with the rice and sliced cucumber.
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