Cherry & Dennis Recipes

Indonesian Grilled Fish with Sweet Soy Sambal

Name: Indonesian Grilled Fish with Sweet Soy Sambal
Total time: 1 h 13 min
Yield: 4 servings
Ingredients: 800 g Whole seabass; 6 piece shallots; 4 clove garlic; 4 piece Red bird’s eye chillies; 2 piece limes; 2 tbsp cooking oil; 1 tsp salt; 1/2 tsp white pepper; 4 tbsp Indonesian sweet soy sauce (kecap manis); 2 tbsp water

印尼甜豉油辣醬烤魚

Indonesian Grilled Fish with Sweet Soy Sambal finished dish

Total time: 73 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Whole fish is marinated with garlic, shallot and lime, grilled until smoky and served with a fresh sweet-soy chilli sambal.

Ingredients

Main ingredients

800 g Whole seabass
6 piece shallots
4 clove garlic
4 piece Red bird’s eye chillies
2 piece limes

Seasoning

2 tbsp cooking oil
1 tsp salt
1/2 tsp white pepper

Sauce

4 tbsp Indonesian sweet soy sauce (kecap manis)
2 tbsp water

Indonesian Grilled Fish with Sweet Soy Sambal complete ingredient overview

Tools

knife
cutting board
mixing bowl
small bowl
citrus juicer
measuring spoons
pastry brush
ridged grill pan
tongs
food thermometer
serving plate

Steps

Step 1

Clean and dry the fish

Remove scales, gills and innards, rinse, then pat the fish cavity and skin completely dry.

Step 2

Score the fish

Make three diagonal cuts on each side, cutting into the flesh without severing the backbone.

Step 3

Pound the marinade

Pound three shallots, garlic, two chillies, salt and white pepper into a coarse paste.

Step 4

Marinate the fish

Mix in the juice of one lime and 1 tablespoon oil; coat the skin, scores and cavity, then chill for 30 minutes.

Step 5

Make sambal kecap

Thinly slice the remaining shallots and chillies; mix with sweet soy, remaining lime juice and 2 tablespoons water.

Step 6

Heat the grill pan

Preheat the ridged grill pan over medium-high heat for 3 minutes and brush with the remaining tablespoon oil.

Step 7

Place fish on the grill

Wipe off excess marinade and lay the fish flat, keeping the tail over the cooler edge.

Step 8

Grill the first side

Grill over medium heat for 6 to 7 minutes without moving until marked and naturally released.

Step 9

Turn the fish

Support the fish with a wide spatula and tongs, then turn it in one careful movement.

Step 10

Baste and finish grilling

Brush with one-quarter of the prepared sambal kecap and grill for 5 minutes; if the second side is not evenly browned, continue for up to 1 minute until lightly charred.