Balinese Sambal Matah with Grilled Mahi-Mahi
This Balinese dish combines the robust flavors of sambal matah with perfectly grilled mahi-mahi, creating an exotic experience for your taste buds.
Preparation
Get these tasks done before you start cooking.
Marinating the Mahi-Mahi
- 1
Combine Marinade
Combine lime juice, soy sauce, olive oil, salt, and pepper in a bowl.
- 2
Marinate Fish
Place mahi-mahi fillets in a shallow dish and pour marinade over the fish.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Tip: Let the fish marinate longer for enhanced flavor absorption.
Preparing the Sambal Matah
- 1
Combine Aromatics
In a mixing bowl, combine shallots, chilies, lemongrass, and kaffir lime leaves.
Tip: Avoid touching your face after handling chili peppers.
- 2
Add Seasonings
Add melted coconut oil, toasted shrimp paste, lime juice, and salt.
Tip: Toast the shrimp paste under the broiler for enhanced aroma.
- 3
Mix and Rest
Mix well and set aside to let the flavors meld.
How to Make Balinese Sambal Matah with Grilled Mahi-Mahi
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Finish the Sambal Matah
Combine all ingredients thoroughly just before serving to maintain freshness.
- 3
Plate the Dish
Lay the grilled mahi-mahi on a serving platter and generously top with sambal matah.
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