Ingredients with Measurements:
- 2 lbs of fresh fish (such as snapper or tilapia)
- 1 cup of thinly sliced lemongrass
- 1 cup of thinly sliced shallots
- 1 cup of thinly sliced red chili peppers
- 1/2 cup of thinly sliced garlic
- 1/2 cup of thinly sliced ginger
- 1/2 cup of vegetable oil
- 1/4 cup of lime juice
- 1 tbsp of salt
- 1 tsp of sugar
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Clean and pat dry the fish. Season with salt and pepper.
2. Preheat the grill or grill pan over medium-high heat.
3. Grill the fish for about 5-7 minutes on each side or until cooked through.
4. In a separate bowl, mix together the lemongrass, shallots, red chili peppers, garlic, ginger, vegetable oil, lime juice, salt, and sugar.
5. Serve the grilled fish with the sambal matah on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-14 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Lemongrass: can be substituted with lemon zest
- Shallots: can be substituted with red onions
- Red chili peppers: can be substituted with jalapeno peppers
- Vegetable oil: can be substituted with any neutral oil
- Lime juice: can be substituted with lemon juice
Variations:
- Use different types of fish such as salmon or swordfish
- Add chopped tomatoes or cucumber to the sambal matah for a refreshing twist
- Use the sambal matah as a marinade for the fish before grilling
Tips and tricks:
- Make sure to clean and pat dry the fish before grilling to ensure even cooking
- Use a fish spatula to flip the fish on the grill without breaking it
- Adjust the amount of red chili peppers to your desired level of spiciness
Storage instructions:
- Store any leftover sambal matah in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the grilled fish in the microwave or oven until heated through
Presentation ideas:
- Serve the grilled fish on a bed of rice with the sambal matah on top
- Garnish with fresh cilantro or lime wedges
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Steamed rice
- Grilled vegetables
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the fish is sticking to the grill, make sure to oil the grill grates before grilling
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Sambal matah is a traditional Indonesian condiment made with raw shallots, chili peppers, and lemongrass
Flavor profiles:
- Spicy, tangy, and aromatic
Serving suggestions:
- Serve the grilled fish and sambal matah with a side of steamed rice and grilled vegetables
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Region: Indonesian