13 Aug 2023
45 minutes | easy | Serves 2
Wrapping whole fish with a strongly flavoured sauce such as Malaysian sambal ensures this tender fish cooks without sticking or burning. Making sambal at home is simple, particularly if you have a blender, and any leftover can be used to add instant spice and flavour to rice dishes,eggs, seafood or vegetables.
Being by soaking the dried chillies in boiling water for 15 minutes.
Combine all the shallots, turmeric, chillies, lemongrass and garlic in a blender and whizz to combine until you have a paste.
In a frying pan, over low heat, add a dash of oil. Fry the paste gently for 10 minutes, stirring very regularly.
Stir in the tamarind, sugar and fish sauce and continue to cook for a further 20 minutes or until you see the oil separating from the paste.
Place three sheets of foil onto a work surface overlapping so that they form a star shape. Place a sheet of baking paper on top and add a tablespoon of sambal, then the fish. Make three cuts diagonally across the body of the fish, then smear with more sambal.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Wrap the fish well, and place over direct heat for 7-10 minutes depending on the size of your fish.
Unwrap the fish and serve immediately.
You could use lots of different fish to make this dish, including oil fish such as mackerel. Or try grilling sardines over direct heat before serving them with rice and sambal on the side.
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