Spicy Grilled Fish

rasamalaysia.com

Peter

1 lb. fish fillet or whole fish (for example: red snapper)

subheading: Grilled Fish Sambal:

6 oz. fresh red chilies (seeded and cut into small pieces)

4 oz. shallots

1 tablespoon toasted belacan (Malaysian shrimp paste)

2 lemongrass (cut into thin slices)

4 tablespoons oil

¼ teaspoon salt (or to taste)

2 teaspoons fish sauce to taste

2 ½ teaspoons sugar (or to taste)

¼ teaspoon turmeric powder

½ lime or 1 calamansi lime (extract the juice)

subheading: Sambal Belacan and Sliced Shallots Condiment:

tamarind pulp (ping pong ball size)

8 tablespoons water

3 fresh red chilies (seeded)

2 bird's eye chilies (seeded)

1 teaspoon toasted belacan

sugar to taste

salt to taste

2 shallots (thinly sliced)

Directions at rasamalaysia.com

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