Serves 2
Prep time: 20 mins
Cooking time: 10 mins
Ingredients:
1x plate sized barramundi, scaled and gutted (around 750g)
Lime wedges to serve
Sambal Matah:
10 eschallots, peeled and finely sliced
5 birds eye chillies finely sliced
5 lime leaves, very finely sliced
2 stalks lemongrass (white part only), very finely sliced
2 cloves garlic very finely chopped
5 long red chillies finely chopped
Juice of 2 limes
1 teaspoon salt
50ml fish sauce
2 teaspoons sugar
30ml coconut oil
100ml grape seed oil
Method:
- Mix all ingredients in a bowl except the oils and lime juice. Wearing a pair of gloves, massage the seasoning and all the ingredients with fingers. This will season the whole mixture and really accentuate the flavours. Once done, add the lime juice, mix well then finally add the oils to combine. It can stored covered in the fridge for up to a week.
- Season the fish with salt and coat it with some vegetable oil. Heat a char grill to very hot, this will help to prevent the skin from sticking. After about 5 minutes, carefully flip the fish over with a large spatula. It should be nicely charred. Cook the other side for another 5 minutes or until the fish is cooked.
- Transfer to a serving dish and spoon some sambal matah all over the top of the fish. Serve with fresh lime wedges and some freshly steamed white rice
