Grilled Fish Stuffed with Sambal
3 to 4 fish, preferably ikan selar
1 piece banana leaf
1 piece aluminum foil
2 – 3 tbsp oil
4 – 5 shallots
3 – 4 cloves garlic
2½ tbsp chilli paste
1 tsp Maggi belacan stock granules
1½ tbsp dried prawns, soaked and drained
1 stalk lemon grass
Clean and wash the fish well. Cut a slit at the top of both sides of each fish. Wipe dry.
Pound all the stuffing ingredients until fine. Heat oil and fry the pounded ingredients until fragrant. Dish out and set aside to cool slightly.
Stuff equal amounts of stuffing into the slits that have been made in all the fish. Heat a non-stick pan with a little oil and shallow-fry the fish on both sides for 1 – 2 minutes. Dish out and place on the aluminium foil, lined with a piece of banana leaf. Wrap up each fish neatly. Grill in a preheated oven at 180 – 190°c for 10 – 15 minutes or until all the fish are cooked through and golden-brown in colour.
Serve immediately with hot rice.