This classic grilled fish with sambal translates to ikan bakar meaning ‘burned fish’ in Indonesian, and makes the perfect summer braai favourite!

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sambal
1 tbsp fish sauce
4 chillies, sliced
1½ tsp sugar
Juice of 1 lime
For the fish
4 red chillies, chopped
2 onions, chopped
2 lemongrass stalks, chopped
½ tsp salt
6 tbsp vegetable oil
2 tbsp fish sauce
4 tsp sugar
Juice of 2 limes
½ tsp turmeric
2 medium-sized fish of your choice

METHOD
For the sambal
1. Combine all the ingredients and season with salt to taste. Set aside until ready to serve.
For the grilled fish
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. To make the marinade, add the chillies, onions, lemongrass and salt to a food processor. Pulse in your food processor until finely chopped.
3. Add this mixture, along with the oil, to a pan over medium heat. Fry until fragrant. Add the fish sauce, sugar, lime juice and turmeric and cook for another 2 minutes.
4. Lay the fish out on the prepared trays and spread with the marinade. Refrigerate for 30 minutes.
5. Bake for 10–15 minutes, or until cooked through, and serve immediately with the sambal.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Loving the island flavours? Make this whole baked fish from Zanzibar!

The post Traditional Indonesian grilled fish with sambal appeared first on MyKitchen.

Do you just love the rich, umami taste of olive oil? Treat yourself to this decadent grilled fish on olive-oil tomato sauce for a special Italian dish.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the tomato sauce
¼ cup olive oil
7 Roma tomatoes, roughly chopped
1 tsp chilli flakes
1 tsp sugar
½ cup basil, torn
For the grilled fish
3 tbsp flour
1 tsp salt
1 tsp pepper
1 silver-skin fish, skin on, filleted
3 tbsp olive oil
To serve
Vine tomatoes, roasted
Basil leaves
1 tbsp olive oil
Pinch sea-salt flakes

METHOD
For the tomato sauce
1. Heat the olive oil in a pot over medium-high heat.
2. Add the tomatoes, chilli flakes and sugar. Season well.
3. Cook for 20 minutes, until thickened slightly and the tomatoes have broken down.
4. Remove from the heat and stir in the basil.
For the grilled fish
1. Mix together the flour, salt and pepper. Dust the fish with the seasoned flour.
2. Heat the olive oil in a pan over high heat. Add the fish, skin side down. Cook for 3 minutes, pressing down occasionally, until the skin is crisp.
3. Flip and fry the flesh side for 2 minutes, until cooked.
To serve
1. Add olive-oil tomato sauce on each plate. Lay a piece of fish over the sauce. Top with vine tomatoes, basil, olive oil and sea salt flakes.

Recipe & styling: Elizabeth MacKenzie
Photography: Andreas Eiselen // HMimages.co.za

Get 7 tips on how to pick the best olive oil for your meals.

The post Italian-style grilled fish on olive-oil tomato sauce appeared first on MyKitchen.