Sambal Fish – Baked, Broiled or Grilled

Broiled Sambal Fish Above is Dory Fish which I find not “oily” enough but I couldn’t find Stingray in Melbourne, QVM.

This is a very simple recipe. Just 2 main ingredients: fish and sambal, then pop them into the preheated oven or broiler. Cooking time varies with the thickness of the fish fillet. Amount of sambal is to your desire. Serve with some steamed Thai Jasmine rice and a few small limes (Calamansi) cut into halves.

Fish Fillet (firm flesh, preferable oily fish)
Sambal Tumis
A few small limes to be squeezed over the fish just before eating.

1. Preheat oven to 180°C/350°F or turn on broiler function or open charcoal/bbq pit.
2. Place cleaned fillet on a baking parchment, aluminium foil or banana leaf over a cookie sheet (do away with cookie sheet for open fire bbq: instead place baking parchment on top of aluminium foil, seal and bbq).
3. Brush some vegetable oil (not olive, preferably no smell) on the parchment.
4. Lay fillet on the baking parchment and put a dollop of sambal on them and spread gently.
5. Drizzle with some of the sambal oil or very little vegetable oil to “moisturize” the fish.
6. Bake, broil or grill till fish turns opaque and sambal has deep maroon colour.
7. Discard the excess water that may form during baking.
Serve hot.

Below are pictures of grilled sambal stingray on banana leaf – a very popular dish in Singapore’s hawker food centres.

Grilled Sambal StingrayGrilled Chilli Stingray Singapore Hawker StyleClick here for Sambal Tumis Recipe

The finished product – Sambal Tumis.

You may use these bottled sambals (pictured below) if you do not have the fresh ingredients to make Sambal Tumis or just don’t want the hassle of making it.

Sambal Ikan Bilis Paste©BondingToolNasi Lemak Chilli Paste©BondingToolCalamansi PlantCalamansi FruitCalamansi Cut Photo Credit for the 3 Calamansi pictures: Google Images

Happy Cooking 🙂

4 Responses to “Sambal Fish – Baked, Broiled or Grilled”
  1. priya says:

    how long do you leave it in the oven for?

    • Sam Han says:

      Hi Priya, sorry I can’t give you an exact time on this dish as I’d cooked by sight but my lot here was roughly 12-15 minutes on fan function. Depending on how thick, and cooked you want your fish to be, once the fish turned opaque and slightly golden at the edges, you can use a fork to flake the thickest part of the fillet like i did. Hope that helps. Have a happy Sunday 🙂

  2. Blessed One says:

    Hi Sam, Thanks for this recipe. Didn’t know that u r the blog owner of bonding tool until I visited ur site again. 🙂 going to explore the rest of ur site. 🙂

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