Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Grilled fish with sambal matah, watermelon and cucumber


"Bali has a special place in my heart because my wife is Indonesian and we were married in Bali," says Hong. "When we are there, we go to Jimbaran Bay. It's quite touristy, but we don't care because it doesn't get much better than eating freshly caught, grilled seafood on the beach with sand between your toes. Sambal matah is a traditional Balinese sambal that (unlike many other kinds of sambal) is uncooked. In that respect, it's much like a salsa, but a lot more intense. It is perfect with grilled fish or shellfish, such as lobster and prawns. The sambal is quite spicy, so the watermelon and cucumber salad adds cooling freshness. Good fish to use are baby snapper, flounder or baby barramundi. Ask your fishmonger to scale and gut it."

You'll need

1 whole fish (about 750gm; see above) For brushing: vegetable oil To serve: lime wedges   Sambal matah 100 ml grapeseed oil 10 red shallots, thinly sliced 5 long red chillies, finely chopped 5 birdseye chillies, thinly sliced 5 kaffir lime leaves, very thinly sliced 2 lemongrass stems (pale part only), very thinly sliced 2 garlic cloves, very finely chopped Juice of 2 limes 2½ tbsp fish sauce 1½ tbsp coconut oil 2 tsp caster (superfine) sugar 1 tsp shrimp paste   Watermelon salad 100 gm seedless watermelon, cut into 1cm cubes 1 Lebanese cucumber, seeded, cut into 1cm cubes 5 coriander leaves, thinly sliced 5 mint leaves, thinly sliced 5 Vietnamese mint leaves, thinly sliced 2 tbsp nuoc cham (see prawn toast with yuzu mayonnaise, coriander and mint recipe)

Method

  • 01
  • For the sambal matah, mix all the ingredients and 1 tsp fine salt together in a bowl until well combined. Set aside.
  • 02
  • For watermelon salad, toss the watermelon, cucumber and herbs together in a bowl and dress with nuoc cham.
  • 03
  • Season the fish with salt and brush it with vegetable oil. Heat a char-grill pan or barbecue to very hot, which will help prevent the skin from sticking. Put the fish on the grill and after about 4 minutes carefully flip it with a large spatula. It should be nicely charred. Cook for another 4 minutes or until the fish is cooked through.
  • 04
  • Transfer to a serving dish and spoon some sambal matah and the watermelon salad over the top. Serve with wedges of lime.

Note This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.


At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

A very fresh wine with a good mouthfeel – I’d go with an exciting new producer of Vouvray in the Loire Valley, Sébastien Brunet.

Featured in

Nov 2014

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Pan-fried John Dory agrodolce with endive and goat’s cheese

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×