Baked Sambal Fish
Elevate your seafood dining experience with this irresistible Baked Sambal Fish recipe that combines tender, flaky fish with the bold, spicy flavors of sambal oelek. Perfectly roasted in the oven, this dish starts with a whole snapper, sea bass, or pomfret, carefully seasoned with lime juice and salt for a bright, zesty foundation. The star of the show is the aromatic sambal paste, made by sautéing shallots, garlic, ginger, and kaffir lime leaves, which infuse the fish with layers of citrusy heat and earthy sweetness. For an extra touch of authenticity, wrap the fish in a banana leaf before baking to enhance its flavor and aroma. Whether served with steaming white rice or fresh vegetables, this easy yet show-stopping recipe brings the vibrant taste of Southeast Asian cuisine straight to your table.
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Recipe Information
Ingredients
- 1 medium (around 1.5 lbs) Whole fish (snapper, sea bass, or pomfret)
- 1 teaspoon Salt
- 1 medium Lime or lemon
- 2 tablespoons Cooking oil
- 3 tablespoons Sambal oelek (store-bought or homemade)
- 2 medium Shallots
- 3 large Garlic cloves
- 1 inch piece Ginger
- 3 leaves Kaffir lime leaves
- 1 teaspoon Sugar
- 1 large leaf Banana leaf (optional, for wrapping)
- 1 sheet Aluminum foil
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fish under cold water, pat it dry with kitchen towels, and lightly score both sides of the fish with a knife.
Rub the fish with salt and squeeze juice from half a lime or lemon over it. Set aside.
Peel and mince the shallots, garlic, and ginger. Finely chop the kaffir lime leaves.
In a small pan, heat the cooking oil over medium heat and sauté the minced shallots, garlic, and ginger until fragrant, about 2 minutes.
Add the sambal oelek to the pan and stir to combine. Add the chopped kaffir lime leaves and sugar, then cook the mixture for another 2-3 minutes. Remove from heat and let it cool slightly.
Line a baking tray with aluminum foil. If using a banana leaf, lay it on top of the foil for extra aroma.
Place the fish on the foil (or banana leaf) and spread the cooked sambal mixture evenly over both sides of the fish, as well as inside the cavity.
Wrap the fish securely in the aluminum foil, ensuring no sambal spills out during baking.
Bake the fish in the preheated oven for 20-25 minutes, depending on the size of the fish. The fish should be cooked through and flake easily with a fork.
Remove from the oven and carefully unwrap the foil. Squeeze the remaining lime or lemon juice over the fish before serving.
Serve the baked sambal fish hot with steamed rice, vegetables, or a side of your choice.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
