Ikan Bakar Portugis with Nyonya Sambal
85% asli · Portuguese-Malaysian (Nyonya influence)
A flavorful variation of Ikan Bakar Portugis, featuring a fish marinated in a traditional rempah and grilled to perfection. It is elevated by a side of Nyonya sambal, which adds a complex sweet, sour, and spicy profile with hints of pineapple and tamarind.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Whole fish (e.g., grouper)4 x 200g
- Lemongrass2 stalks
- Galangal1 inch
- Turmeric root1 inch
- Dried chilies10
- Shallots6
- Garlic4 cloves
- Belacan (shrimp paste)1 tsp
- Candlenuts3
- Tamarind paste3 tbsp
- Coconut milk150 ml
- Lime juice1 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- For Nyonya Sambal:
- Red chilies5
- Shallots3
- Garlic1 clove
- Belacan (shrimp paste)1/2 tsp
- Pineapple1/4 cup, diced
- Tamarind paste1 tbsp
- Palm sugar1 tbsp
- Oil2 tbsp
Langkah
- 1
Prepare the fish rempah: Pound or blend lemongrass, galangal, turmeric, soaked dried chilies, shallots, garlic, belacan, and candlenuts into a paste.
- 2
Marinate the fish: Score the fish. Mix the rempah with tamarind paste, coconut milk, lime juice, sugar, salt, and pepper. Coat the fish and let marinate for at least 45 minutes.
- 3
Grill the fish: Grill over charcoal or in an oven at 200°C (400°F) for about 20-25 minutes, or until cooked through. Baste occasionally.
- 4
Prepare Nyonya Sambal: Blend red chilies, shallots, garlic, and belacan. Sauté in oil until fragrant. Add diced pineapple, tamarind paste, palm sugar, and a little water. Simmer until thickened.
- 5
Serve: Serve the grilled fish hot with the Nyonya sambal on the side.
