Best 3 Baked Sambal Fish Recipes

Indonesian cuisine is renowned for its rich flavors and diverse dishes, and sambal fish is one of its most delectable offerings. This culinary masterpiece combines the savory taste of fish with the fiery kick of sambal, a spicy chili sauce that is a staple in Indonesian cooking. The fish is marinated in a blend of spices, then wrapped in banana leaves and grilled to perfection. The result is a dish that is both flavorful and visually appealing, making it a favorite among food lovers. This article provides three enticing recipes for baked sambal fish, each with its unique take on this classic dish. From the traditional Balinese-style fish to the tangy tamarind-based sauce, these recipes offer a culinary journey that will tantalize your taste buds. So, prepare to embark on a flavor-filled adventure as we delve into the world of baked sambal fish.

Here are our top 3 tried and tested recipes!

LEMON GARLIC BUTTER BAKED FISH

Lemon Garlic Butter Baked Fish image

This baked fish is our absolute favorite baked white fish recipe. It's cooked in a delicious lemon garlic butter sauce until tender and flaky. It's a 20-minute dinner recipe you don't want to miss!

Provided by Kristen Stevens

Categories Seafood

Time 20m

Number Of Ingredients 6

Ingredients

4 tablespoons butter
3 cloves garlic (minced)
1 lemon
1 ½ lb white fish fillets (see notes)
½ teaspoon EACH: sea salt and pepper
Minced parsley (to serve)

Steps:

Preheat your oven to 425 degrees Fahrenheit.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 275 kcal, Sugar 1 g, Sodium 480 mg, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 35 g, Cholesterol 115 mg, UnsaturatedFat 5 g

SUNNY'S EASY SALMON BOWL

Sunny's Easy Salmon Bowl image

Provided by Sunny Anderson

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 17

Ingredients

Two 4- to 6-ounce salmon fillets, skin on and at room temperature
Olive oil, for brushing
2 teaspoons everything bagel seasoning
1 teaspoon hot honey
1/4 cup mayonnaise
2 teaspoons fresh lime or lemon juice
1 teaspoon hot honey
1 teaspoon prepared wasabi
2 handfuls spring mix lettuce blend
1 cup cooked wild rice, at room temperature
3 lemon wedges
3 lime wedges
1 avocado, thinly sliced or chopped
2 scallions, thinly sliced on the bias (both white and green parts)
1/4 cup fresh cilantro leaves
1/2 cup chopped fresh mango
4 to 6 paper-thin slices red onion

Steps:

For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.

BBQ SAMBAL STING RAY/FISH

BBQ Sambal Sting Ray/Fish image

A local hawker food in Singapore and Malaysia. Probably not the healthiest food, but OH SO GOOD! I'm sure if you can't find the 'weird' ingredients, you can just sub sambal belacan/sambal oelek. Serve with plain rice or coconut rice and some stir-fried vegies.

Provided by WaterMelon

Categories Malaysian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminium aluminum foil
1 lemon (or a few limes)
1 cup shallot
2 cloves garlic
1/2 tablespoon shrimp paste (belacan)
2 tablespoons ground dried chilies
2 slices galangal (or ginger)
2 tablespoons water

Steps:

Stir and strain the tamarind water and discard any solids.
Grind Spice Paste ingredients until fine.
Heat oil in skillet, saute the paste until fragrant.
Add salt and tamarind water, cook for another 2 minutes.
Add coconut cream and cook for 1 minute over low heat.
When the mixture is thickened, remove from heat and cool.
Coat sting ray pieces (or other fish) with the paste.
Place each piece on a large banana leaf/foil.
Spread remaining spice mixture over fish.
Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.
The length of time required depends on thickness of fish.
Serve hot with wedges of lemon/lime and cincaluk (optional).

Tips:

Choose the freshest fish possible. This will ensure that your dish is as flavorful and delicious as possible.
Use a variety of sambal. There are many different types of sambal available, each with its own unique flavor profile. Experiment with different types to find one that you like.
Don't be afraid to adjust the amount of sambal. The spiciness of the dish can be easily adjusted by adding more or less sambal.
Serve the dish with rice or vegetables. This will help to balance out the flavors of the fish and sambal.

Conclusion:

Baked sambal fish is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover fish. With its bold flavors and spicy kick, this dish is sure to be a hit with your family and friends.

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