Barbecued trevally with sambal bajak

Barbecued trevally with sambal bajak

By
From
My Feast
Serves
6
Photographer
Chris Chen

I was inspired to create this dish using the local fish from Makassar harbour in Indonesia. Giant wooden phinisi boats, which are used to transport anything from live produce to cement across the Indonesian archipelago and beyond, dominate the harbour. Trevally is such a great fish to barbecue. It has firm white flesh and tastes sweet.

Ingredients

Quantity Ingredient
100ml cold-pressed extra virgin coconut oil
2 long red chillies, finely chopped
2 whole trevally, scaled and cleaned
spring onion, thinly sliced, to serve
bean sprouts, to serve
lime wedges, to serve
Sambal bajak, to serve

Method

  1. Gently warm the coconut oil, add the chopped chilli, remove from the heat and leave to infuse for 30 minutes
  2. Using a sharp knife, score the fish on both sides making sure the incisions do not go all the way through to the bone.
  3. Light a charcoal barbecue and make sure the coals have burned down so there is no flame or preheat a regular barbecue to high. Brush the fish on both sides with the coconut and chilli oil and grill for about 6 minutes each side, basting the fish when you turn it. The cooking time will vary depending on the thickness of the fish. To check whether the fish is cooked, press it lightly just below the head and if it gives, then the fish is done.
  4. Place on a large platter, scatter with the spring onion, chilli and bean sprouts and serve with the lime wedges and sambal alongside.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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