Ikan Bakar (Grilled Sambal Fish)
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Ingredients
- 600 g sea bass fillets
- 6 dried red chillies
- 4 shallots
- 2 garlic cloves
- 1 tbsp tamarind paste
- 1 tsp palm sugar
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 278 kcal
- Protein
- 28.7 g
- Carbohydrate
- 8.2 g
- of which sugars
- 4.9 g
- Fat
- 14.1 g
- of which saturates
- 1.8 g
- Fibre
- 1.5 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the dried red chillies, shallots and garlic to a paste.
- 2
Fry the paste in half the vegetable oil for 7-8 minutes, stirring often, until darkened and fragrant, then stir in the tamarind paste and palm sugar and cook for 2 more minutes.
- 3
Brush the sea bass fillets with the remaining oil and season.
- 4
Heat a griddle pan until smoking and grill the fish for 3-4 minutes per side until charred and the flesh flakes easily.
- 5
Spread the sambal over the grilled fish and serve with steamed rice.
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