Peter Kuruvita’s BBQ trevally with sambal bajak makassar

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

2x 2kg fish
Basting oil
Coconut oil infused w chilli
Shallots
Bean sprouts
Lime wedges

For the sambal bajak
4-6 red/green/birds eye chilies
4 shallots whites only
25g galangal
25g ginger
2 Kaffir lime leaves
4 cloves garlic
50g tamarind
150 ml boiling water
2 tsp terasi paste
2 tsp lime juice
1 table spoon palm sugar
1 tsp salt
1 table spoon palm oil

Method

Pour the boiling water over the tamarind paste and allow to cool.
When cool, mix together and then strain the mixture throughout a fine strainer.
In a mortar and pestle or spice grinder, place all the ingredients except for the tamarind pulp, sugar and Terassi and grind to a coarse paste.
Add the terrace and sugar and grind.
Heat the oil in a wok and stir in the paste; fry for 2-3 minutes.
Stir in the tamarind paste and reduce by 1/2.
Using a sharp knife, score the fish on both sides, making sure the incisions do not go all the way through to the bone.
Heat a char-grill or wood barbecue to high, then make sure the coals have burned down so there is no flame before cooking the fish. Brush the fish on both sides with the coconut and chilli oil, then place on the grill and cook for about 6 minutes on each side, basting the fish each time 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. If it gives, then the fish is done.)
Serve the fish on a large platter scattered with thinly sliced shallots, chopped chilli, bean sprouts and lime wedges with the sambal passed separately.

Notes