Portuguese Style Oven Grill Fish

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PORTUGUESE STYLE OVEN GRILL FISH






Oven grilled fish wrapped in banana leaves with a spicy sambal sauce.  Now you can enjoy this at the comfort of your own home without traveling to Melaka to try out this classic dish! All you need are some simple ingredients.

I suggest using a whole fish if you can ( like the one I'm using here). You can use any of your favorite fishes. 

The Sambal used in this recipe comes together so well to create a luscious flavour. Palm sugar and shallots create the difference
in terms of colour and taste . Meanwhile fish sauce adds a unique and savory complexity to the Sambal. The salt level of fish sauce can  easily overpower the dish if you use too much. Add salt after the fish sauce. A good taste test will tell you everything you need to know instantly. 

Wrapping the fish with banana leaf
imparts an intense aroma and keeps the fish moist. You can either grill it on a barbeque pit or in the oven. The end result is equally tantalizing.

Let's get grilling!


INGREDIENTS

- 1 whole seabass 

- 1 tsp palm sugar

- 5 shallots

- 1 inch ginger

- 2 cloves Garlic

- 1/2 tbsp dried prawns

- 2 fresh red chillies

- 6 dried red chillies ( soaked in warm water
  until soft)

- 2 tsp fish sauce

- 1 tsp dark soy sauce

- 1 stalk lemon grass

- 1/2 cup water

- 1 lemon 

- 2 lady fingers /okra ( slice)

- 1 small size onion ( slice)

- Few calamansi 

- Salt to taste

- Banana leaves

- Aluminum foil


METHOD

- Clean and gutter the fish. Rinse with water
  and then pat it dry with a paper
  towel.




- Rub fish with salt and squeeze some lemon 
  juice over on both sides of the body. Let it 
  marinate in the refrigerator.

- Meanwhile, in a food processor, blend 
  shallots, garlic, ginger, lemon grass , fresh
  red chillies, dried red chillies and dried  
  prawn into a paste.






- In a pan, heat oil  fry the blended paste 
  and palm sugar over low heat until  
  fragrant and oil rises.
  
- Add water, fish sauce, and dark soy sauce.
  Simmer for another 5 min until sambal
  thickens slightly.




- Season with salt and lemon juice
  





- Remove from the heat and allow sambal to
  cool.

- Pre heat oven  to 200c on grill function.

- Once the Sambal is cool. Lay a sheet of
  banana leaves on a aluminum foil.
  Spoon and spread half of the Sambal
  sauce on the banana leaf. Lay the fish
  on top. Spoon the rest of the Sambal
  sauce on the fish and top with slice 
  lady's fingers / okra.






- Seal the aluminum foil tightly and grill
  in preheated oven for 20 to 25 minutes
  depending on the thickness of the fish.




- Garnish with sliced onions and calamansi
  Remember to squeeze some calamansi
  juice over the fish for extra punch.

- Serve immediately with steamed rice.


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@_casualcook_ for more receipies.

Don't forget to tag me on your wonderful creation.











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