One of my favourite recipe and this dish has always been a winner in my family.
The Malay style of bbq fish has two version. One is to just bbq the fish and then dip into a spicy sweet black soya sauce (sambal kicap) and another is to bbq the fish with a very spicy sambal (chillies mix) on top.
This recipe is the 2nd version.
Spicy BBQ Fish
Fish – can either use stingray, garoupa or sea bass
1 cup of oil for frying
sugar and salt to taste
1-2 cups of water
banana leaves – cut to size that fits to wrap the fish
enough coriander leaves and lime (for garnishing)
If you are using stingray, let the stingray soak in tamarind water for about 1/2 an hour. Then wash clean. Best to scrap the skin lightly with the back of the knife, this helps to get rid of the strong fishy smell.
After that, steam the fish for about 10 mins. Steaming the fish first will help to lessen the time during the bbq.
Next, take a piece of the banana leaves, spread 1 tbsp of the sambal (chillies mix that has been cook as instructed below). Put the fish on top of the spreaded sambal, then add 2-3 more tbsp of the sambal on top of the fish. Wrap the fish with the banana leaves neatly. Use toothpicks to close the leaves.
BBQ the fist for about 10-15 mins.
Ingredients that need to be blended :
1 small bowl of dried chilies, take away the seeds and soak with hot water
1 small fresh tomato
1 cm galangal
1/2 tbsp of belacan (shrimp paste) – optional
Take a small wok, pour oil and then fry the blended ingredients till fragrant.
Add sugar and salt and a bit of water. Let it simmer for about 20 mins or till it thickens.
When ready to serve, can garnish with the coriander leaves and lime …. good to eat with a plate of hot rice and chap chye (mix vegetables)