Ingredients
- Fish: Any fish, preferably skipjack tuna (ikan cakalang)
- For the Sambal:
- A handful of red bird’s eye chilies (cabai rawit merah)
- 6 curly red chilies (cabai merah keriting)
- Salt, sugar, and MSG (mecin) to taste
- Juice of 1 lemon or lime
- 3 tablespoons vegetable oil
Instructions
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Prepare the Fish: Rinse the fish thoroughly and make several diagonal cuts along its body. Rub the fish with lemon or lime juice and a pinch of salt. Allow it to marinate for a few minutes.
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Make the Sambal: In a blender or food processor, combine the red bird’s eye chilies and curly red chilies. Add a pinch of salt, sugar, and MSG to taste. Heat the vegetable oil in a pan until it is very hot, then pour it over the blended chilies. Stir in the lemon or lime juice and adjust the seasoning to your liking.
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Grill the Fish: Place the fish on a grill over medium-high heat. Cook until the fish is thoroughly cooked and has a slightly charred exterior, turning occasionally to ensure even grilling.
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Serve: Transfer the grilled fish to a serving plate. Generously spoon the lemon chili sambal over the fish.
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Enjoy: Serve the grilled fish with steamed white rice. For an added touch, accompany with fresh vegetables or salad for a complete and delightful meal.
Tips: This flavorful grilled fish pairs wonderfully with a side of rice and fresh salad, making it a perfect dish for any meal. Enjoy the burst of citrus and chili flavors in every bite!
Feel free to adjust the heat level of the sambal according to your preference. Happy cooking! 😋