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Barbecued turmeric snapper with sambal matah


Cooking whole fish on the barbecue is one of the great joys of summer. For this simple Indonesian-inspired version, most of the prep is in the spicy sambal. Serve with steamed rice and a crunchy bean sprout salad.

You'll need

Juice of 1 lemon 2 baby snapper, skin slashed (about 750gm each) 4 garlic cloves 30 gm fresh turmeric, coarsely chopped For drizzling: grapeseed oil   Sambal matah 1 tsp belacan (see note) 4 red or golden shallots, thinly sliced 4 kaffir lime leaves, thinly sliced 3 each red and green birdseye chillies, thinly sliced, or to taste 2 lemongrass stalks (white part only), thinly sliced 2 tbsp vegetable oil Juice of 2 limes

Method

  • 01
  • Heat barbecue to high heat. Pour lemon juice over fish, rubbing into cavities and incisions. Finely chop garlic and turmeric in a small food processor with 1 tsp sea salt, spread over fish and set aside.
  • 02
  • For sambal matah, enclose belacan in foil and roast on a barbecue or in a hot oven until pungent (2-3 minutes). Crumble into a bowl, add remaining ingredients, season to taste with salt and set aside.
  • 03
  • Wipe excess marinade from fish, drizzle with a little oil, then barbecue, turning occasionally, until cooked through (8-10 minutes). Serve hot with sambal matah.

Note Belacan is a shrimp paste available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2015

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