serves
2
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Desert Island Dish
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 whole snapper (about 1 kg), cleaned and scaled
- vegetable oil, for grilling
- 25 g butter, melted
- 1 tbsp kecap manis
- sliced cucumbers and chopped coriander leaves, to serve
Turmeric marinade
- 2-cm piece ginger, peeled
- 4 garlic cloves
- 1 small brown onion, chopped
- 1 tsp belacan, toasted (or 1 tbsp fish sauce)
- 3 tsp ground turmeric
- 1 tsp ground coriander
Tomato sambal
- 3 Roma tomatoes
- 10 large red chillies, seeded and sliced
- 2 garlic cloves, peeled and sliced
- 4-cm piece ginger, peeled
- 1 small brown onion, coarsely chopped
- 1 tsp belacan, toasted (or 1 tbsp fish sauce)
- 1 lemon
- 2 tsp sugar
- 2 tbsp vegetable oil
Marinating time: 10 minutes
Instructions
- Preheat a chargrill plate over high heat. Using a sharp knife, make 3 deep slashes on both sides of the fish.
- For the marinade, place the ginger, garlic, onion and belacan in a food processor and blend into a smooth puree. Add the turmeric and coriander and blend until well combined.
- Spread the marinade all over the fish and stand for at least 10 minutes.
- Meanwhile, for the tomato sambal, place all the ingredients except the oil in a food processor or small blender and blend to a coarse paste. Heat the oil in a small saucepan over medium heat and fry the tomato mixture for about 10 minutes or until concentrated and fragrant.
- Lightly brush the chargrill plate with oil. Combine the melted butter and kecap manis in a small bowl. Grill the fish for about 6 minutes on each side, basting with the butter mixture during cooking. Serve hot with the tomato sambal, cucumber and coriander.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Desert Island Dish
