Grilled Fish with Sambal Matah and Lime

Freshly grilled fish topped with vibrant and aromatic Sambal Matah, a classic Balinese raw sambal, creating a delightful contrast of textures and flavors. Served with a squeeze of lime for extra zest.

Prep Time

20 minutes

Total Time

35 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£4.77

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

4piecesFish Fillets (e.g., Snapper, Grouper, Tuna)(About 6-8 ounces each, skin on or off (your preference))

£12.00

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.02

2tablespoonsCooking Oil(For grilling, such as olive oil, coconut oil, or vegetable oil)

£0.05

10Shallots(Thinly sliced)

£1.50

3stalksLemongrass(Use only the white and light green parts, thinly sliced)

£1.20

10Red Bird's Eye Chilies(Finely chopped (adjust to your spice preference))

£1.80

5Kaffir Lime Leaves(Thinly sliced, remove the center vein)

£1.00

0.5teaspoonShrimp Paste (Terasi or Belacan)(Grilled or toasted lightly (wrap in foil and dry toast in a pan for a few minutes until fragrant), then crumbled)

£0.30

2tablespoonsLime Juice(Freshly squeezed)

£0.25

3tablespoonsCoconut Oil(Virgin coconut oil is best)

£0.45

0.3teaspoonSalt(Or to taste for the sambal)

£0.01

0.3teaspoonSugar(Just a pinch, to balance the flavors of sambal)

4Lime Wedges(For serving)

£0.50

Total Cost

£19.09

£4.77 per serving

The Method

1
Prepare the Fish: Pat the fish fillets dry with paper towels. Season with salt and pepper.
2
Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
3
Grill the Fish: Place the fish fillets on the preheated grill, skin-side down if using skin-on fillets. Grill for 4-6 minutes per side, or until cooked through and the fish flakes easily with a fork. Cooking time depends on the thickness of the fish.
4
Prepare the Sambal Matah: While the fish is grilling, prepare the sambal. In a medium bowl, combine the sliced shallots, lemongrass, chilies, and kaffir lime leaves.
5
Add the Shrimp Paste: Add the crumbled grilled shrimp paste to the bowl.
6
Dress the Sambal: Add the lime juice, coconut oil, salt, and sugar to the bowl. Mix well to combine all the ingredients.
7
Assemble and Serve: Remove the grilled fish from the grill and place it on a serving platter. Top each fillet generously with the Sambal Matah.
8
Serve immediately with lime wedges for squeezing over the fish.

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My Notes

Nutrition Information

Nutrition per serving (175g)

450 kcal / 1883 kJ

Carbs

2% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Adjust the number of chilies according to your spice preference. For a milder sambal, remove the seeds from some of the chilies.

If you don't have access to fresh kaffir lime leaves, you can use a little kaffir lime zest as a substitute, but the flavor won't be quite the same.

For best results, use freshly prepared ingredients for the sambal matah. The flavors are most vibrant when the ingredients are freshly cut.

The sambal matah is best served fresh, so make it just before serving. Avoid storing it for too long, as the shallots can become bitter.

Feel free to use other types of fish fillets like salmon, mackerel, or barramundi. Adjust grilling time based on the fish type and thickness.

Cooking Equipment

Grill

Cutting Board

Knife

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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