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Indonesian-style grilled fish with Sambal Matah is a flavorful dish that combines fresh seafood with vibrant, spicy accompaniments. It’s a popular dish in Bali and other parts of Indonesia, perfect for gatherings or a special family meal. In this article, we will guide you through the steps to prepare this delicious dish at home.
Ingredients Needed
- 1 whole fish (snapper, grouper, or tilapia)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Banana leaves or aluminum foil for grilling
- For Sambal Matah:
- 3 shallots, thinly sliced
- 2 lemongrass stalks, bruised and sliced
- 2 red chilies, sliced
- 2 kaffir lime leaves, thinly sliced
- 2 tablespoons coconut oil or vegetable oil
- Juice of 1 lime
- Salt to taste
Preparing the Fish
Start by cleaning the fish thoroughly. Pat it dry with paper towels. Rub the fish with salt, pepper, and a little oil. If you have banana leaves, wrap the fish in them for extra flavor and to prevent sticking on the grill. Alternatively, use aluminum foil.
Preheat your grill to medium-high heat. Place the wrapped fish on the grill and cook for about 5-7 minutes on each side, depending on the size of the fish, until the flesh is opaque and flakes easily.
Making Sambal Matah
While the fish is grilling, prepare the Sambal Matah. In a bowl, combine the sliced shallots, lemongrass, red chilies, and kaffir lime leaves. Heat the coconut oil until hot, then pour it over the mixture to release the flavors. Add lime juice and a pinch of salt. Mix well.
Serving the Dish
Once the fish is cooked, carefully remove it from the grill. Serve the grilled fish on a platter, topped with generous spoonfuls of Sambal Matah. This dish pairs well with steamed rice and fresh vegetables for a complete Indonesian meal.
Enjoy your homemade Indonesian-style grilled fish with Sambal Matah, a perfect blend of smoky flavors and spicy, tangy notes that capture the essence of Indonesian cuisine.