Spicy Grilled Fish
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Rasa Malaysia · by Bee Yinn Low★ 4.7 (22)

Spicy Grilled Fish

NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 53%
CARBS 34G33% OF CAL
5G FIBER6G OTHER23G TOTAL SUGAR
FAT 21G45% OF CAL
2G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled fish wrapped in banana leaves with a spicy marinade of chilies, lemongrass, and tamarind. The result is tender, moist fish infused with complex aromatic flavors.

mainfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 3
  • 1 lb (500g) fish fillet (or whole fish (for example: red snapper))
  • 6 oz (170g) fresh red chilies (seeded and cut into small pieces)
  • 4 oz(120g) shallots
  • 1 tablespoon toasted belacan (Malaysian shrimp paste)
  • 2 lemongrass (cut into thin slices)
  • 4 tablespoons oil
  • 1/4 teaspoon salt (or to taste)
  • 2 teaspoons fish sauce (to taste)
  • 2 1/2 teaspoons sugar (or to taste)
  • 1/4 teaspoon turmeric powder
  • 1/2 lime (or 1 calamansi lime, extract the juice)
  • tamarind pulp (ping pong ball size)
  • 8 tablespoons water
  • 3 fresh red chilies (seeded)
  • 2 bird's eye chilies (seeded)
  • 1 teaspoon toasted belacan
  • sugar (to taste)
  • salt (to taste)
  • 2 shallots (thinly sliced)
PREP
15M
SODIUM
1593MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.