Ingredients Jump to Instructions ↓

  1. 600g snapper

  2. tsp turmeric powder

  3. 10 red shallot onions or 3 medium brown onions

  4. 2cm ginger

  5. 5 cloves garlic

  6. 10 red chillies

  7. 1 stalk lemon grass

  8. 4 candlenuts or macadamia nuts

  9. 1cm square dried prawn paste

  10. 2 tablespoons olive oil

  11. 1 tablespoons tamarind puree

  12. 1 teaspoon lime juice

  13. 1 teaspoon sugar or to taste

  14. 2 tablespoons tomato sauce

  15. Salt and pepper to taste

  16. Garnish:

  17. Banana leaf for laying on platter

  18. Fried onions

  19. Sliced chilli

  20. Chopped peanuts

  21. 2 tablespoons thick coconut cream

Instructions Jump to Ingredients ↑

  1. Method:

  2. Clean and scale snapper being careful to keep fish intact. Rub snapper inside and out with turmeric and salt then steam or panfry. Drain on kitchen paper and place on a serving platter, which has been decorated with the banana leaf.

  3. Sambal Method:

  4. Blend peeled shallots, garlic, ginger and seeded chillies with lemongrass. Add candlenuts or macadamia nuts at the end and continue to blend into a thick puree.

  5. Pre roast prawn paste on a skewer or depending on thickness of the paste it may have to be held over the fire on a spoon or a fork.

  6. Break the roasted pieces into the sambal puree and mix well.

  7. Heat oil in wok or saucepan. Fry the paste in this hot oil for 10 minutes or until it begins to smell aromatic.

  8. Add tamarind puree, lime juice, sugar and tomato sauce to mixture and bring to a simmer. Test for seasoning and balance. Pour sauce gently over the snapper and serve with garnish.

  9. This goes well with rice and a simple cucumber salad.


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