INGREDIENTS

  • 2 pcs Searay Trevally (about 2 Kg each)
  • 100ml Pure Cold pressed virgin coconut oil
  • Thinly sliced green spring onions, finely chopped
  • Chili, bean sprouts and lime wedges, to garnish

SAUCE

  • 50g Tamarind paste
  • 4-6 Red or green bird’s-eye chilies, coarsely chopped
  • 4 Green spring onions, white part only, coarsely chopped
  • 25 g Peeled galangal, coarsely chopped
  • 25 g Peeled ginger, coarsely chopped
  • 2 Kaffir lime leaves
  • 4 Garlic cloves
  • 2 tsp Lime juice
  • 1 tsp Salt
  • 1 tbsp Grated palm sugar
  • 2 tsp Terasi (shrimp) paste
  • 1 tbsp Palm oil

INSTRUCTIONS SERVES 2

  1. Place the tamarind paste in a bowl and pour over 150 ml boiling water cool down and combine well
  2. Strain the mixture through a fine strainer and discard the solids
  3. Place the chilies, spring onions, galangal, ginger, lime leaves, garlic, lime juice and salt in a mortar and pestle, and grind to a coarse paste.
  4. Add sugar and terasi paste and grind until well combined.
  5. Heat the palm oil in a wok over medium heat, add the paste and stir-fry for 2–3 minutes.
  6. Stir in the tamarind liquid and simmer until reduced by half. Remove from heat and cool.
  7. Heat a chargrill or wood barbecue to high, brush the fish on both sides with the coconut and chili oil
  8. Place the fish on the grill and cook about 6 minutes on each side
  9. Serve on a large platter scattered with sliced green spring onions, chopped chili, bean sprouts and lime wedges with the sambal

材料

  • 2條 海威Trevally (約2公斤左右)
  • 100毫升 純椰子油
  • 青蔥，切絲
  • 辣椒，豆芽和青檸作伴碟用

醬汁

  • 50克 羅望子醬
  • 4-6條 紅色或綠色鳥眼辣椒，切碎
  • 4條 青蔥，只要白色部份，切碎
  • 25克 去皮南薑，切碎
  • 25克 去皮生薑，切碎
  • 2塊 青檸葉
  • 4粒 蒜
  • 2茶匙 青檸檬汁
  • 1茶匙 鹽
  • 1湯匙 已磨碎棕櫚糖
  • 2茶匙 蝦醬
  • 1湯匙 棕櫚油

印尼式醬烤Trevally

  1. 將魚解冰, 吸乾水
  2. 加入醃料, 醃10分鐘, 然後畧為煎片刻, 盛以焗盆
  3. 放上波菜, 灑上蒜粉
  4. 牛油放入熟鑊中, 慢火煮溶, 篩入麪粉
  5. 加入上湯,奶,水,鹽,糖, 煮成稠糊
  6. 舀在波菜上, 放進400F熱焗爐內
  7. 焗約20分鐘, 取出灑上乾芫茜,乾煙肉碎
  8. 上桌供食