Grilled Fish with Candle Nut Sauce

Grilled Fish with Candle Nut Sauce

Grill fish can be one of the healthy cooking method to eat fish. Also it is quite easy to prepare especially for people who has a very busy lifestyle. Try this at home anytime you feel like having a simple meal.
Serving: 4
Time: 15 mins
Difficult level: easy
  • 4 (110g each) fish fillets with skin on or thick fleshed fish fillets
  • ½ tsp salt
  • ½ tsp pepper
  • 2 limes (sliced)

Candle nut sauce

  • 30ml cooking oil
  • 250g red capsicum (deseeded and diced)
  • 50g candle nuts (Kacang Lilin; crushed)
  • 5g Kaffir Lime Leaves
  • 3 chilli peppers (deseeded and halved (add more if desired)
  • 2 stalks lemongrass (bruised and finely chopped)
  • 2cm galangal (finely chopped)
  • 80g shallots (finely chopped)
  • 2 tomatoes (deseeded and diced)
  • 100ml Coconut Milk
  • 10m Sweet Soy Sauce (Kicap Manis)
Step by step:
  1. In a fry pan, heat 15ml of cooking oil over high heat and stir-fry for 3 mins the capsicum, lime leaves, chilli, lemon grass, galangal, shallot, chilli peppers and tomato.
  2. Reduce heat and add in coconut milk, sweet soy sauce and lime juice and simmer for 10 mins so that the sauce thickens.
  3. Season the fish fillets with salt and pepper and fry for 8 mins, turning once.
  4. Serve the fried haddock drizzled with 2 large spoon fulls of hot candle nut sauce and sliced lime on the side


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