About the Recipe
Bring a taste of the tropics to your table with our Sambal & Coconut Grilled Fish recipe.
Ingredients
Spice paste:
2 tbsp coconut cream, from a can
1 small lime, grated rind and juice
3 tbsp Malay Taste Sambal Oelek, or to taste
1 tsp ground turmeric
2 tsp freshly grated ginger
2 tbsp freshly chopped coriander
1 pinch salt
4 x 150g skinless cod or other firm white fish fillets
To serve:
Lime wedges
Steamed rice
Extra Malay Taste Sambal Oelek
Made with
Our tip
Instead of cod fillets, try making 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.
Preparation
In a large shallow dish, mix all the ingredients for the spice paste and mix well.
Add the fish fillets to the spice paste, turning to ensure that they are evenly coated. let the fish marinade for an hour in the fridge or overnight.
Preheat the grill to a high as possible, 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.
Serve with rice, a good squeeze of lime and a drizzle of more sambal oelek.