Recipe Ingredient
- 200g snake-head fish* fillet, sliced thickly
- 5 teaspoons fermented rice (sour rice); use yoghurt as substitute
- 3 teaspoons shrimp paste
- 1 teaspoon sugar
- Topping:
- 1 tablespoon dill, snipped
- 2 stalks spring onion, cut
- 1 chilli, sliced
- 1 tablespoon lime juice
- 1 tablespoon roasted peanuts
- Sauce:
- 1 teaspoon dried shrimp paste
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 chilli, chopped
- * Cod, salmon and other fishes can also be used.
Instructions
- Marinate fish with the sour rice (or plain yoghurt), shrimp paste and sugar for about 10 minutes.
- Grill the fish until golden brown. Place on a serving plate.
- In a mixing bowl, combine all the topping ingredients and pour this over the fish on the plate. Serve with the sauce in a separate dish.
- To make sauce, mix together the dried shrimp paste, sugar, lime juice and chopped chilli.
- Adjust to taste.
