• Sambal & Coconut Grilled Fish
Serves 4

You will need:

Spice paste:
2tbsp coconut cream, from a can
grated rind and juice 1 small lime
2tbsp Malay Taste Sambal Oelek, or to taste
tsp ground turmeric
2 tsp freshly grated ginger
2tbsp freshly chopped coriander
pinch salt

4 x 150g skinless cod or tilapia fillets

To serve:
Wedges of lime
Steamed rice
Extra Malay Taste Sambal Oelek


To make spicy prawn kebabs, make the spice paste as above then add 20 raw king prawns. Coat the prawns in the spice paste, then thread onto 4 skewers. Grill or barbecue for 2-3 minutes each side until the prawns have turned pink. Serve with a squeeze of lime juice and extra Sambal Oelek.


1. In a large shallow dish, mix together all the ingredients for the spice paste and mix well.
2. Add the fish fillets to the spice paste, turning to ensure that they are evenly coated.
3. Preheat the grill to high, place the fish on a non-stick baking sheet and grill for 3-4 minutes. Carefully turn over with a fish slice and cook for a further 2-3 minutes, until the fish is cooked through.
4. Serve with lime wedges, rice and extra Sambal Oelek.

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