- 1 whole fish (about 750gm; see above)
- For brushing: vegetable oil
- To serve: lime wedges
- 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
- 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 <b><u><a href='http://www.gourmettraveller.com.au/recipes/recipe-search/video/2014/10/prawn-toast-with-yuzu-mayonnaise-coriander-and-mint/'>prawn toast with yuzu mayonnaise, coriander and mint recipe</a></b></u>)
- 1For the sambal matah, mix all the ingredients and 1 tsp fine salt together in a bowl until well combined. Set aside.
- 2For watermelon salad, toss the watermelon, cucumber and herbs together in a bowl and dress with nuoc cham.
- 3Season 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.
- 4Transfer 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.
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. Drink suggestion by Franck Moreau