Balinese Sambal Matah with Grilled Mahi-Mahi
A tropical delight with fiery sambal and charred fish
This Balinese dish combines the robust flavors of sambal matah with perfectly grilled mahi-mahi, creating an exotic experience for your taste buds.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Grilled Mahi-Mahi
For the Sambal Matah
For the Garnishes
Preparation
Marinating the Mahi-Mahi
Combine Marinade
Combine lime juice, soy sauce, olive oil, salt, and pepper in a bowl.
Marinate Fish
Place mahi-mahi fillets in a shallow dish and pour marinade over the fish.
Refrigerate
Cover and refrigerate for at least 30 minutes.
Let the fish marinate longer for enhanced flavor absorption.
Preparing the Sambal Matah
Combine Aromatics
In a mixing bowl, combine shallots, chilies, lemongrass, and kaffir lime leaves.
Avoid touching your face after handling chili peppers.
Add Seasonings
Add melted coconut oil, toasted shrimp paste, lime juice, and salt.
Toast the shrimp paste under the broiler for enhanced aroma.
Mix and Rest
Mix well and set aside to let the flavors meld.
Cooking Process
Grill the Mahi-Mahi
Preheat the grill to medium-high heat and cook the fillets for 4-5 minutes on each side or until opaque and evenly charred.
Finish the Sambal Matah
Combine all ingredients thoroughly just before serving to maintain freshness.
Plate the Dish
Lay the grilled mahi-mahi on a serving platter and generously top with sambal matah.
Plating & Serving
Balinese Sambal Matah with Grilled Mahi-Mahi
Balinese Sambal Matah with Grilled Mahi-Mahi
Plating & Serving
Place each mahi-mahi fillet on a plate, spoon a hearty amount of sambal matah over the top, and garnish with fresh coriander leaves and lime wedges.