Ingredients with Measurements:
- 4 fish fillets (such as snapper or tilapia)
- 2 tablespoons of vegetable oil
- 2 tablespoons of sambal oelek (Indonesian chili paste)
- 1 tablespoon of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 garlic clove, minced
- 1 teaspoon of ginger, grated
- Salt and pepper to taste
For the Cucumber Salad:
- 2 cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup of rice vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of red pepper flakes
- 1 tablespoon of chopped cilantro
Special Equipment Needed:
- Grill or grill pan
- Mixing bowls
Step-by-Step Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the sambal oelek, brown sugar, soy sauce, lime juice, garlic, and ginger. Mix well.
3. Season the fish fillets with salt and pepper, then brush them with the vegetable oil.
4. Grill the fish fillets for 4-5 minutes per side, or until they are cooked through.
5. While the fish is cooking, prepare the cucumber salad. In a mixing bowl, combine the sliced cucumbers and red onion.
6. In a separate bowl, whisk together the rice vinegar, sugar, salt, and red pepper flakes. Pour the dressing over the cucumber mixture and toss to combine.
7. Once the fish is done, remove it from the grill and brush it with the sambal mixture.
8. Serve the fish with the cucumber salad on the side. Garnish with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Cholesterol: 50mg
- Sodium: 600mg
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 25g
Substitutions for ingredients:
- Instead of sambal oelek, you can use any other chili paste or hot sauce.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of snapper or tilapia, you can use any other white fish.
Variations:
- You can add sliced bell peppers or carrots to the cucumber salad for extra crunch.
- You can use the sambal mixture as a marinade for the fish instead of brushing it on after grilling.
Tips and Tricks:
- Make sure to brush the fish with oil before grilling to prevent it from sticking to the grill.
- If you don't have a grill or grill pan, you can also bake the fish in the oven at 400°F for 10-12 minutes.
- For a spicier dish, add more sambal oelek to the sambal mixture.
Storage Instructions:
- Store any leftover fish and cucumber salad in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fish, place it in a baking dish and bake in the oven at 350°F for 10-12 minutes, or until heated through.
- To reheat the cucumber salad, simply let it come to room temperature before serving.
Presentation Ideas:
- Serve the fish on a bed of rice or noodles for a complete meal.
- Garnish the dish with lime wedges and extra cilantro.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- This dish pairs well with a cold beer or a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled corn on the cob
Troubleshooting Advice:
- If the fish is sticking to the grill, make sure to brush it with oil before grilling and don't move it around too much while it's cooking.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it's safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food History:
- Sambal is a spicy chili paste that originated in Indonesia and is commonly used in Southeast Asian cuisine.
Flavor Profiles:
- This dish is spicy, sweet, and tangy, with a refreshing crunch from the cucumber salad.
Serving Suggestions:
- Serve the fish and cucumber salad on separate plates for a more elegant presentation.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian