Grilled Fish with Lime & Shallots

Tender, moist fish with intense aroma and flavors.

Ingredients

400g white fish filet or whole flat white fish (for example: red snapper or tilapia)
1tbsp olive oil
1 whole tomato (chopped)
Juice of 1/2 lime or 1 calamansi lime

Paste:

1 tsp Salt
4 red shallots
3 whole chillies
1 tablespoon toasted belacan (Malaysian shrimp paste)
2 lemongrass (tops removed and cut into thin slices)
1 inch fresh turmeric or 1/2 tbsp turmeric powder

Needed kitchenware

Item A
Item B
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Instructions

Blend the paste ingredients until they are well blended and smooth.

Heat up a wok or pan and add the oil. "Tumis” (stir-fry) the paste until aromatic or when the oil separates from the sambal paste (about 8 mins)

Remove the paste and let it cool.

Preheat the oven to 180c.

Lay the fish on aluminium foil and then onto the tray. Add stir fried paste on to the fish and bake uncovered for 8-10 minutes (for a filet) or 18-20 minutes (for a whole fish)

Enjoy hot and serve with vegetables.

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Tip

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef