Ikan Bakar Sambal Matah (Grilled Fish with Raw Sambal)
75% asli · Indonesian (Balinese influence)
A refreshing twist on Ikan Bakar Sambal, featuring a vibrant, uncooked sambal matah (Balinese raw shallot and lemongrass relish) served alongside or over the grilled fish, offering a zesty and aromatic contrast.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Whole fish (e.g., sea bream, pomfret)4 x 200g
- Shallots, thinly sliced6-8
- Lemongrass, thinly sliced (white part only)2 stalks
- Red chilies, thinly sliced4-5
- Kaffir lime leaves, thinly sliced3-4
- Bird's eye chilies, finely chopped (optional)1-2
- Lime juice3 tbsp
- Saltto taste
- Black pepperto taste
- Cooking oil (preferably coconut oil)3 tbsp
- Wateras needed
Langkah
- 1
Grill the fish: Clean and score the fish. Season with salt and pepper. Grill over medium-high heat for about 8-10 minutes per side until cooked through and slightly charred. Set aside.
- 2
Prepare Sambal Matah: In a bowl, combine thinly sliced shallots, lemongrass, red chilies, kaffir lime leaves, and bird's eye chilies (if using).
- 3
Dress the sambal: Add lime juice, salt, and pepper to the sambal mixture. Heat the cooking oil until hot but not smoking, then pour it over the sambal mixture. Stir well to combine.
- 4
Serve: Place the grilled fish on a serving plate. Spoon a generous amount of Sambal Matah over the fish or serve it on the side.
