Sambal Grilled Sole

13 Aug 2023

Sambal Grilled Sole

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.


  • 2 lemon sole
  • 10 dried birds eye chillies, soaked in boiling water for 15 minutes
  • 1 tablespoon tamarind paste
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 1 tablespoon dark brown sugar
  • 1 fresh red chilli
  • 2 shallots
  • 1 inch fresh turmeric
  • 1 tablespoon fish sauce
  • 2 tablespoons groundnut oil



Being by soaking

Being by soaking the dried chillies in boiling water for 15 minutes.

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Combine all the shallots, turmeric, chillies, lemongrass and garlic in a blender and whizz to combine until you have a paste.

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In a frying pan

In a frying pan, over low heat, add a dash of oil. Fry the paste gently for 10 minutes, stirring very regularly.

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Stir in the tamarind

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.

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Place three sheets of foil

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.

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Preheat two gas burners

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.

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Unwrap the fish and serve immediately

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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Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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