Prepare Spice Paste: Blend shallots, garlic, ginger, galangal, red chilies, bird's eye chilies, lemongrass, and toasted belacan into a smooth paste.
Sauté Spice Paste: Heat cooking oil in a pan. Add the blended spice paste and kaffir lime leaves. Sauté over medium heat until fragrant and oil separates, about 10-15 minutes.
Add Seasonings: Stir in strained tamarind paste, brown sugar, salt, and ground turmeric into the spice paste. Cook for another 5 minutes, allowing the flavors to meld.
Marinate Fish: Let the spice paste cool slightly. Rub the paste generously inside and outside the scored fish. Marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator.
Prepare for Grilling: Preheat your grill to medium-high heat. If using, line a grilling basket or wrap the fish in banana leaves.
Grill the Fish: Place the marinated fish on the preheated grill. Grill for 10-15 minutes per side, depending on the fish thickness, until cooked through and nicely charred. Baste occasionally with any remaining marinade.
Serve: Remove from grill and serve immediately with extra sambal, lime wedges, and steamed rice.
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