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Grill it right

Writer’s version of Spicy Fish Nibbles With Coconut Sambal

Borrowing a page from Vickey Liley's new cookbook, asianbarbecue, TAN BEE HONG sets out to add a spark to the Sunday family dinner.

Picture of Spicy Fish Nibbles from the book

THE last barbecue party in my house was organised by a bunch of Scouts and someone, all fired-up with enthusiasm, managed to burn a good portion of the sausages and chicken. Nevertheless, the exuberance of youth, accompanied by lots of camaraderie, saved the day and not even an unexpected downpour despite the clear skies earlier, could dampen the high spirits of the evening.

To season the meat, the Scouts used bottled marinade and whatever they could lay their hands on in my kitchen — curry powder, pepper, soya sauce and salt.

That’s the Malaysian idea of barbecues — cooking sausages, satay, chicken drumsticks, sliced lamb, fish and prawns over a charcoal fire in the open. There may, perhaps, be bread and potatoes wrapped in foil and tossed into the fire as well as an apologetic salad of sorts.

So, when I flipped through a copy of asianbarbecue by Vicki Liley, I was surprised to see pictures of what looked more like table settings impressive enough to invite your boss over to dinner. Hardly backyard stuff here.

Indeed, many of the recipes are designed for indoor grills, with food presentations that would not be out of place in a fine-dining establishment.

There are over 50 recipes for seafood, chicken, meat and vegetables as well as for appetisers, salads and even grilled dessert.

Pretty amazing, I thought. One in particular, caught my eye. Spicy Fish Nibbles With Coconut Sambal. It didn’t sound difficult. I could do that! And there are no exotic ingredients to burn a hole in my pocket.

Friday evening, I announced that everyone was expected to be home for dinner on Sunday and, as bait, showed them the appetising picture in the book.

Anyway, I bought a chunk of garoupa, deboned and skinned it. Though the recipe didn’t say how long it should be left to marinate, I gave it a good three hours to dress in the fridge. Then I made the coconut sambal. I toasted the belacan (dried shrimp paste) and because I didn’t have lemon, I used the juice of a calamansi lime instead.

My bigger problem was the grill. I didn’t have a table-top grill and firing up the outdoor charcoal grill to cook fish for four people seemed excessive. In the end, I used the electric grill in the oven, placing the fish on a lightly-greased, non-stick pan.

The verdict? Well, while the family thought the grilled garoupa “just OK-lah”, they went ga-ga over the coconut sambal. It was delicious, with the right citrusy tang. It would go equally well with prawns and squid too.

Actually, asianbarbecue, published by Periplus Editions and available in leading bookstores, is a handy book to keep in the kitchen as it offers more than just recipes.

You can learn all about the various types of grills, how to make basic marinades and dry rubs for different ingredient categories and even cater to vegetarian friends who often feel marginalised when it comes to meat-heavy barbecues that are the norm here.

SPICY FISH NIBBLES WITH COCONUT SAMBAL

600g firm white boneless and skinless fish fillet
1½ tsp ground turmeric
1 tsp salt
2 tsp cornstarch
¼ tsp ground red pepper
2 tbsp oil
450g steamed rice
2 tbsp chopped fresh coriander leaves
Garlic chives for decoration

Method:
1. Cut the fish into 2cm by 6cm lengths.

2. In a bowl, combine the turmeric, salt, cornstarch and chili powder. Mix well and rub the spice mixture into the fish.

3. Preheat a grill or stovetop grill pan. Brush the grill surface with the oil. Grill the fish until the fish is firm, about 1-2 minutes on each side.

4. Remove from the grill. Combine the cooked rice with coriander leaves. Serve the fish nibbles with rice and coconut sambal. Garnish with garlic chives.

COCONUT SAMBAL

45g dessicated coconut
3 tbsp boiling water
½ tsp dried shrimp paste
1 kaffir lime leaf, finely sliced
¼ onion, finely chopped
2 tsp fresh lemon juice

Method:
1. Place coconut in heatproof bowl. Pour in boiling water and mix well. Add the shrimp paste, lime leaf, onion and lemon juice. Cover and refrigerate until ready to serve.

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