Grilled Spiced Fish Paste

Name: Grilled Spiced Fish Paste
Yield: Yield: 8 Portions
Ingredients: 3 guajillo chiles or similar chiles, seeded; 6 oz/170 g coarsely cut shallots; 3 guajillo chiles or similar chiles, seeded; 1 tbsp/7 g ground turmeric; 6 garlic cloves, peeled; 2 stalks (1½ oz/43 g) lemongrass, trimmed and coarsely cut; 12 macadamia nuts; 3 lb/1.36 kg skinless sea bass fillets or similar fish; 1 tsp/2 g ground coriander; 1 oz/28 g sugar; 3 lb/1.36 kg skinless sea bass fillets or similar fish; Salt, as needed; 1 tsp/2 g ground white pepper; 1 cup/240 mL coconut milk; Banana leaves, as needed; Malaysian Shrimp Paste Sambal

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Spice Paste

3 guajillo chiles or similar chiles, seeded
6 oz/170 g coarsely cut shallo

Fish course
Pescatarian
Street Food
Gluten-free

Method

Submerge the chiles in enough water to cover by 2 in/5 cm, and soak for 15 minutes to soften. Drain well.
Combine the chiles with the shallots, garlic, turmeric, macadamia nuts, lemongrass, and coriander in a blender and purée to a smooth paste. Add small amounts of water if necessary to facilitate the blending.
Dice the fish and mix with the sugar, w