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Local sherry fillet 200g
Turmeric powder 1tsp
Red chilis, halved, deseeded 8 pcs
Toasted belacan (shrimp paste) 1tbsp
Shallots, quartered 2 pcs
Fish sauce 2tsp
White or raw sugar 2 & 1/2tsp
Lime juice 20mL
Lemongrass, white part, sliced 1/2 stalk
Banana leaves 2 pcs
Green chilis 5 pcs
Kaffir lime leaves 4 pcs
Coriander root 1/2 cup
Method of Preparation:
• Coat washed fish with turmeric, and set aside.
• Make a sambal paste by grinding red chilis, shallots, belacan and lemongrass into a fine paste using little water. Heat oil in a frying pan; add the paste. Add salt, fish sauce, sugar and lime juice; mix well. Cook on low to medium heat for 10 minutes.
• Wash the turmeric off the fish. Spread the sambal paste on both sides of the fish and place it in a banana leaf. Cover it with a banana leaf and seal the ends with bamboo skewers. Grill for 6 minutes.
• To make sambal belacan, fry the shrimp paste and add green chilis, coriander root, kaffir lime leaves and salt. Remove from heat, grind and add lime juice and sugar. Serve fish with sambal belacan on the side.
Did you know...
Sambal is a spicy sauce or condiment popular in Malaysia and Indonesia. It consists of chilis, lime juice, onions, shrimp paste and other ingredients
See related story: Spice is nice for a healthier you
Source: Courtesy of Mövenpick Hotel & Apartments Bur Dubai, Special to Classifieds