Roasted Sambal Barramundi


Preparation info

  • Serves


    • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

This dish is inspired by my time eating in the hawker centres of Singapore. One of the dishes I always get is sambal stingray. I love the gelatinous quality of stingray mixed with the sweet/spicy flavour of the sambal belacan. This sambal is a cooked-down chilli paste, heady with pungent shrimp paste (belacan). The shrimp paste really gives it a punch that stands up well to the earthiness of barramundi. Other firm-fleshed fish such as (sustainably sourced) Patagonian toothfish, mulloway or flounder also works well. Prawns and squid work well too.