Entree: Christmas Island – Grilled Fish with Sambal (Whole or filleted fish grilled and served with a fresh, spicy chili-based sambal)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 2 whole snapper, approx. 1.25 lb (560 g) each, cleaned and scaled
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 banana leaves (optional for grilling)
- 6 red chilies, stemmed (about 85 g)
- 3 bird's eye chilies, stemmed (about 10 g)
- 4 shallots, peeled (about 60 g)
- 3 cloves garlic (about 9 g)
- 1 tbsp (15 ml) tamarind paste
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 ml) neutral oil (for frying sambal)
- 1 small tomato, roughly chopped (about 4 oz / 115 g)
- 2 tbsp (30 ml) chopped cilantro for garnish
Instructions
1. Rinse the fish and pat dry; make 2–3 diagonal slashes per side. Rub the fish with 1 tbsp (15 ml) vegetable oil, 3/4 tsp (4 g) salt, and 1/4 tsp (1 g) pepper. If using banana leaves, warm them briefly to make pliable and wrap the fish loosely.
2. Prepare the sambal: roughly chop the red chilies, bird's eye chilies, shallots, garlic, and tomato. In a food processor or mortar and pestle, pulse or pound until coarsely combined.
3. Heat 2 tbsp (30 ml) neutral oil in a skillet over medium heat. Add the chili mixture and cook, stirring, until fragrant and the tomato breaks down, about 4–6 minutes.
4. Stir in tamarind paste, palm sugar, and fish sauce; simmer 1–2 minutes to meld flavors. Taste and adjust seasoning with remaining salt, lime juice, or sugar as needed. Remove from heat and set aside.
5. Preheat a grill to medium-high (about 400°F / 205°C) or heat a broiler. Grill the fish, uncovered, 5–7 minutes per side for 1.25 lb (560 g) fish, until skin is charred in spots and flesh flakes easily. If wrapped in banana leaves, grill 6–8 minutes per side.
6. Transfer fish to a serving platter, spoon the sambal over the top, and garnish with chopped cilantro and additional lime wedges. Serve immediately with steamed rice or bread.
