Wednesday, February 2, 2011
Grilled Fish with Basil and Tomato Sambal (Ikan Bakar Colo-Colo)
1 whole fish, approximately 1 kg, cleaned
1 tbsp lime juice
1/2 tsp salt
2 tbsp oil
large piece of banana leaf
or aluminum foil to wrap fish
Colo-colo sambal :
3 tbsp lime or lemon juice
2 tomatoes, cut in half and sliced
4 sprigs basil, chopped
5 red chilies, seeded and sliced
4 French shallots, peeled and sliced
4 tbsp light soy sauce
Season fish with salt and lime juice, then brush with oil. Wrap fish in banana leaf and place parcel directly on charcoal or under a grill.
Cook until banana leaf is evenly browned and fish is done.
Prepare colo-colo sambal by combining all ingredients and mixing well. The sambal can be poured over the fish when serving or just put into an individual sauce bowl for each diner to add to the fish as liked.