Grilled/Baked Black Promfret with Sambal

Grilled Sambal Fish.jpg

1 medium Black Promfret/Seabass/stingray
Banana leaf
1 red onion – cut into rings
1-2 calamansi – halved

Marinade Ingredients
Juice of 1 calamansi
1/2 tsp salt
1 tsp corn flour

Pounded/blended Ingredients
8 shallots
3 cloves garlic
2 stalks lemongrass
1 inch belacan
6 fresh red chillies
4 pieces candlenut
1 tsp oil
50 ml oil

Seasoning Ingredients
1/2 tsp salt
1 tbsp sugar
Juice of 1 lime

1) Wash and clean fish. Season fish with marinade ingredients and set aside for 1 hour.
2) Heat oil in a wok and fry the fish till golden, dish out and place on a piece of banana leaf.
3) Heat 2 tbsp oil and saute pounded/blended ingredients till aromatic and a bit dry, add in seasoning ingredients and stir to mix evenly, adjust taste to your preference.
4) Spread the cooked paste over the fish and wrap it up, secure with toothpick.
5) Grilled/baked in a pre heated oven (230 C) for 20 minutes. Serve hot with cut ring onions and calamansi.

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