Grilled Pomfret with Mango Sambal
Ingredients
For marinating the fish
- 2 whole pomfret fish (400g)
- Lemon juice as needed
- Salt as needed
- Ground coriander as needed
- Ground turmeric as needed
For the sambal
- 1 semi-ripe mango
- 5 red curly chilies
- 7 bird's eye chilies
- 2 shallots
- 1 clove garlic
- Grilled shrimp paste
- Palm sugar
- Salt
- 1 calamansi lime
- Olive oil
Preparation
Marinate the fish with lemon juice, salt, ground coriander, and ground turmeric for 20 minutes.
Heat a Teflon pan with a little olive oil and grill the fish until cooked, then remove and set aside on a serving plate.
Heat a wok with a little olive oil, fry the chilies, shallots, and garlic until wilted, then remove.
Pound the fried mixture with shrimp paste, palm sugar, salt, and calamansi lime juice.
Mix the pounded sambal with the shredded mango, stir well, and adjust seasoning to taste.
Pour the sambal over the grilled fish and serve.
