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Serve 4 – 6 …
600 g. tuna fish or any firm fish
2 lime leaves, shredded
3-4 tbspn oil for frying
1 tspn lime juice (optl)
For The Sambal
8 clove garlic
9 large red chillies, seeds removed
2 small chillies
3 medium tomato
½ tspn shrimp paste
Sea salt to taste
Cut the fish into large chunks or 150 g each.
Heat the oil in wok over medium flame. Fry the chillies, shrimp paste and garlic for a minute or two until lightly browned. Add the tomato and continue to fry until they are cooked but not burnt.
Strain and set a side. Alternatively, you can grill, sauté, or barbecue these ingredients. Grind the cooked chillies, tomatoes, garlic and shrimp paste in mortal and paste. Alternatively, place the ingredients in the bowl of a food processor and blend to a paste. Add sea salt, lime juice and shredded lime leaves, set a side. Marinated the fish with a half of the spices or the sambal at least 5-10 minute. Grilled the fish until cooked and set a side. Serve with the others half of the sambal and steamed rice.
Serve 4 – 6 …
600 g. tuna fish or any firm fish
2 lime leaves, shredded
3-4 tbspn oil for frying
1 tspn lime juice (optl)
For The Sambal
8 clove garlic
9 large red chillies, seeds removed
2 small chillies
3 medium tomato
½ tspn shrimp paste
Sea salt to taste
Cut the fish into large chunks or 150 g each.
Heat the oil in wok over medium flame. Fry the chillies, shrimp paste and garlic for a minute or two until lightly browned. Add the tomato and continue to fry until they are cooked but not burnt.
Strain and set a side. Alternatively, you can grill, sauté, or barbecue these ingredients. Grind the cooked chillies, tomatoes, garlic and shrimp paste in mortal and paste. Alternatively, place the ingredients in the bowl of a food processor and blend to a paste. Add sea salt, lime juice and shredded lime leaves, set a side. Marinated the fish with a half of the spices or the sambal at least 5-10 minute. Grilled the fish until cooked and set a side. Serve with the others half of the sambal and steamed rice.
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