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Barbecued trevally with sambal bajak makassar

Barbecued trevally with sambal bajak makassar

Ingredients

Ingredients

2 pcs Searay Trevally (about 2 Kg each)
100ml Pure Cold pressed virgin coconut oil
Thinly sliced green spring onions, finely chopped
Chilli, bean sprouts and lime wedges, to garnish

Sauce

50g Tamarind paste
4-6 Red or green bird’s-eye chillies, coarsely chopped
4 Green spring onions, white part only, coarsely chopped
25 g Peeled galangal, coarsely chopped
25 g Peeled ginger, coarsely chopped
2 Kaffir lime leaves
4 Garlic cloves
2 tsp Lime juice
1 tsp Salt
1 tbsp Grated palm sugar
2 tsp Terasi (shrimp) paste
1 tbsp Palm oil

Recipe

Place the tamarind paste in a bowl and pour over 150 ml boiling water
cool down and combine well

Strain the mixture through a fine strainer and discard the solids

Place the chillies, spring onions, galangal, ginger, lime leaves, garlic, lime juice and salt in a mortar and pestle, and grind to a coarse paste.

Add sugar and terasi paste and grind until well combined.

Heat the palm oil in a wok over medium heat, add the paste and stir-fry for 2–3 minutes.

Stir in the tamarind liquid and simmer until reduced by half. Remove from heat and cool.

Heat a chargrill or wood barbecue to high, brush the fish on both sides with the coconut and chilli oil

Place the fish on the grill and cook about 6 minutes on each side

Serve on a large platter scattered with sliced green spring onions, chopped chilli, bean sprouts and lime wedges with the sambal

材料

材料

2條 海威Trevally (約2公斤左右)
100毫升 純椰子油
青蔥,切絲
辣椒,豆芽和青檸作伴碟用

醬汁

50克望子
4-6條 紅色或綠色鳥眼辣椒,切碎
4條 青蔥,只要白色部份,切碎
25克 去皮南薑,切碎
25克 去皮生薑,切碎
2塊 青檸葉
4粒
2茶匙 青檸檬汁
1茶匙
1湯匙 已磨碎棕櫚糖
2茶匙 蝦醬
1湯匙 棕櫚油

印尼式醬烤Trevally

將羅望子糊加入150毫升煮沸的水,待冷後伴勻

用細濾網過濾混合物並丟棄渣滓,留汁待用

用石磨將辣椒、蔥、南薑、生姜、青檸檬葉、大蒜、青檸檬汁和鹽,研磨成粗糊狀。

加入糖和蝦醬一起磨,直至所有材料磨勻。

用中火燒熱鍋並加入棕櫚油,放入糊約2-3分鐘。

加入羅望子汁和煨至份量減少一半,關火並待冷卻

發熱燒烤架燒烤木,把魚兩邊都塗上椰子油和辣椒油

放魚在烤架上,每邊烤約6分鐘

用大碟上在魚身上撒上青蔥絲、辣椒碎、豆芽、青檸和醬汁

Trevally