Some would say that Sambal is the key to everything. The rich, flavourful and fiery red paste is one that complements the freshness of Black Pomfret Fish in our Nyonya Sambal Fish Wrapped In Banana Leaves. Toast the banana leaves till the sambal is dry and fragrant – for a subtle smokiness to amplify the flavours of this spicy dish!
| Servings | 4 |
|---|---|
| Cooking Time | 2 hours 15 minutes |
| Skill Level | Easy |
Ingredients
- 500g Black Pomfret fish
- 2 banana leaves
- 90ml Heavenly 100% Pure Vegetable Oil
Sambal Paste
- 30g dried chillies
- 180g shallots
- 15g dried shrimp
- 20g candlenut
- 3 lemongrass (sliced)
- 6 kaffir lime leaves (finely sliced)
- 30g galangal (sliced)
- 30g ginger (sliced)
- 3 tbsp fish sauce
- 15g turmeric
- 6 cloves garlic
- 3 tsp toasted belacan
- 2 tbsp brown sugar
- 150ml Heavenly 100% Pure Vegetable Oil
Steps
- Soak 30g dried chillies in warm water until softened.
- Place lemongrass, shallots, candlenut, garlic cloves, dried shrimp, galangal, ginger, turmeric, toasted belacan, soaked dried chillies, and 150ml oil into a blender and blend well till it becomes a fine paste.
- Heat 90ml oil in pan and fry blended paste till the oil separates from the paste.
- Add 3 tbsp fish sauce and 2 tbsp brown sugar into paste.
- Then, add kaffir lime leaves and mix well. Remove from heat after paste thickens.
- Heat banana leaves over a pan to soften them.
- Put Black Pomfret fish onto banana leaves and slather sambal paste over both sides.
- Fold the banana leaves and secure the sides with toothpicks.
- Set aside in fridge and leave it to marinate for 4 hours.
- Heat up pan. Place fish onto heated pan and grill 8 minutes for each side.
- Remove from pan.
- Sprinkle kaffir lime leaves over the dish and it’s ready to serve with a steaming bowl of brown rice!