Ingredients
Spice up your fish for Friday. Whether using red snapper, sea
bream or mackerel - whichever is available and freshest at the
fishmonger - this Malaysian style rub will add a gorgeous
South-Eastern flavour to the dish and takes just 15 minutes to
prepare.
- 4 red snapper, sea bream or mackerel
- Fresh mint leaves, to serve
- 2 limes, halved, to serve
- Steamed rice, to serve
FOR THE SPICE PASTE
- 3 shallots, peeled and roughly chopped
- 4 cloves garlic, crushed
- 2tsp sambal oelek or chilli paste
- 1tsp brown sugar
- 100ml (3½fl oz) coconut cream (or lime juice)
Method
- Heat the oven to 200ºC (gas mark 6). Rinse and dry the fish and place them on a large baking tray that has been brushed with a little oil. Make 2-3 diagonal slashes on each side of the fish.
- Make the paste by blending the shallots, garlic, sambal oelek and brown sugar in a blender or small food processor. Add enough coconut cream to form a thick, brushable paste.
- Brush each side of the fish with the spice mixture and roast in the oven for 10 minutes. Heat the grill to high and cook the fish for about 2-3 minutes, or until golden. Serve garnished with mint leaves and accompany with lime halves and steamed rice.
Top tips
Tip
There is no need to turn the fish during cooking, simply roast and then pop under the grill. The paste can also be used on fish fillets - simply brush the paste on the fillets and place under a hot grill until cooked.
