Fish & Hunt Australia – Quick & Easy Sambal Baked Fish

Jackie M - Sambal Baked Fish

I love eating Ikan Bakar (Malay Grilled Fish) when I’m in Malaysia – we tend to use whole fish there – and they’re often wrapped in banana leaves and cooked on a charcoal fire.

my ikan bakar from a meal with my executive producer and crew in KL

My ikan bakar from a meal with my executive producer and crew in KL

One of the popular toppings used in ikan bakar is a sambal paste – and in this Fish and Hunt Australia segment, I used a Nasi Lemak Sambal by Dollee as a super quick and easy paste for your own home-made Malay Ikan Bakar. I baked this in the oven wrapped in foil but you can also grill it on a barbecue or open grill and of course, if you can get your hands on some banana leaves – use them ☺ I also added a couple of dashes of Amoy Light Soya Sauce before cooking.

For the rice, I used Dollee’s Hainanese Chicken Rice Paste which you absolutely have to try if you’ve ever wondered how to cook the delicious garlic & ginger rice that comes with Hainanese Chicken – I personally think it tastes better than a lot of those served at food outlets.

Click here to download recipe and where you can buy these products.

            Nasi Lemak                Dollee Hainanese Chicken Rice Paste               Amoy Soya Sauce

Quick and Easy Sambal Baked Fish

Ingredients:

– A bottle of Dollee Sambal 200g
– 2 tsps Amoy Soya Sauce
– A large fish fillet
– A bottle of Dollee Hainanese Chicken Rice paste 240g
– 3 cups of rice
– 4 ½ cups of water
– 1 Tbsp cooking oil (optional)
– Garnishing – coriander or mint

Steps:

1. Combine rice, water, cooking oil and Dollee Hainanese Chicken Rice Paste in a saucepan, cover and bring to a boil on high heat.

2. Reduce the heat to the lowest setting and continue to cook, covered for about 10 minutes. Remove from heat and keeping lid covered, rest for 5 minutes before serving.

3. Wrap fish with sambal and Amoy soya sauce in aluminium tin foil. Let it grill over fire.

4. Serve fish with a side of rice.

5. Garnish with coriander or mint Leaves.

Sambal Baked Fish

 

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