Grilled Whole Fish with Sambal Matah, Watermelon and Cucumber

Name: Grilled Whole Fish with Sambal Matah, Watermelon and Cucumber
Yield: Serves 4–6 as part of a meal, depending on the size of the fish
Cuisine: Asia
Ingredients: 5 kaffir lime leaves, very thinly sliced; 5 bird’s eye chillies, thinly sliced; 100 ml (3½ fl oz) grapeseed oil; 2 teaspoons caster (superfine) sugar; 1½ tablespoons coconut oil; 2½ tablespoons fish sauce; juice of 2 limes; 2 lemongrass stems, pale part only, very thinly sliced; 5 small long red chillies, finely chopped; 2 garlic cloves, very finely chopped; 1 teaspoon shrimp paste; 5 mint leaves, thinly sliced; 5 coriander (cilantro) leaves, thinly sliced; 5 Vietnamese mint leaves, thinly sliced; 1 Lebanese cucumber, seeded, cut into 1 cm (½ inch) cubes; 100 g (3½ oz) seedless watermelon, cut into 1 cm (½ inch) cubes; vegetable oil, for brushing; 1 whole fish (see intro above), weighing about 750 g (1 lb 10 oz); lime wedges, to serve; 10 red Asian shallots, thinly sliced; 1 teaspoon salt

Preparation info

Serves
4–6
as part of a meal, depending on the size of the fish

Difficulty
Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Bali has a special place in my heart because my wife is Indonesian and we were married in Bali. Whenever we are there we go to Jimbaran Bay. It’s quite touristy, but we don’t care because it doesn’t get much better than eating freshly caught, grilled seafood on the beach with sand between your toes. Sambal matah is a traditional Balinese sambal that (unlike many other kinds of sambal) is uncooked. In that respect, it’s much like a salsa, but a lot more intense. It is perfect with grilled fi

Ingredients

Asia
Starter
Fish course
Pescatarian
Spicy

Ingredients

Method