Charred Ikan Bakar with Sambal Matah
Whole grilled fish brushed with a fiery garlic-chili paste, then topped with crispy shallot-lime sambal. Ready in under 20 minutes with maximum smoky flavor.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pound chilies and garlic in a mortar or chop finely until paste forms, ~2 minutes.
Step 2
Rub chili paste inside and all over both fish. Season skin with salt and pepper.
Step 3
Heat a grill pan or cast iron skillet over high heat for 2 minutes until smoking.
Step 4
Place fish on hot pan. Sear 4 minutes per side without moving until skin chars and flesh flakes.
Step 5
Toss sliced shallots, juice of 1 lime, fish sauce, and sugar in a small bowl to make sambal.
Step 6
Slide fish onto a plate, spoon sambal over top, squeeze remaining lime, and serve hot.
Tools you’ll need
- mortar and pestle or chef's knife
- 12-inch grill pan or cast iron skillet
- small mixing bowl
- tongs
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