Grilled Fish with Chili Sambal
Whole fish grilled over high heat until charred and crispy, then topped with a spicy, garlicky chili sambal. Ready in 25 minutes with pantry staples and fresh aromatics.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat fish dry inside and out. Score the thickest part of each side in a crosshatch, then season generously with salt and pepper.
Step 2
Pound chili, garlic, and shallots in a mortar until a coarse paste forms. Stir in fish sauce, lime juice, and sugar.
Step 3
Oil grill grates or a grill pan over medium-high heat until smoking. Lay fish skin-side down and cook without moving, 5-6 minutes.
Step 4
Flip fish carefully and cook another 4-5 minutes until flesh flakes easily at the thickest part and skin is charred.
Step 5
Transfer fish to a plate and spoon the sambal over the top. Serve immediately with steamed rice or lime wedges.
Tools you’ll need
- mortar and pestle
- grill or grill pan
- tongs
- plate
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