Balinese Grilled Fish with Fiery Chili Relish

Name: Balinese Grilled Fish with Fiery Chili Relish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 white fish fillets (6 ounce, about 2.25 pounds total); 3 tablespoon vegetable oil (divided); 1 tablespoon ground turmeric; 1.5 teaspoon salt; 0.5 teaspoon white pepper; 10 shallots (thinly sliced); 8 red chilies (thinly sliced); 2 lemongrasses (stalks, tough outer layers removed, thinly sliced white part only); 0.25 cup lime juice; 2 cup jasmine rice (uncooked); 1.5 pound bok choy (trimmed and halved lengthwise)

Flavorful grilled fish marinated in a turmeric and chili paste, served with a bright and spicy fresh Balinese sambal matah, fragrant jasmine rice, and tender steamed bok choy.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Indonesian
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
Soy-Free
Low-Sugar

Ingredients

6 white fish fillets (6 ounce, about 2.25 pounds total)
3 tablespoon vegetable oil (divided)
1 tablespoon ground turmeric
1.5 teaspoon salt
0.5 teaspoon white pepper
10 shallots (thinly sliced)
8 red chilies (thinly sliced)
2 lemongrasses (stalks, tough outer layers removed, thinly sliced white part only)
0.25 cup lime juice
2 cup jasmine rice (uncooked)
1.5 pound bok choy (trimmed and halved lengthwise)

Instructions

Pat the white fish fillets dry. In a shallow dish, combine 1 tablespoon vegetable oil, 1 tablespoon ground turmeric, 1 teaspoon salt, and 1/2 teaspoon white pepper. Rub this mixture all over the fish fillets. Let marinate for 10-15 minutes.
Prepare the sambal matah: In a small bowl, combine 10 thinly sliced shallots, 8 thinly sliced red chilies, 2 thinly sliced lemongrass stalks, 1/4 cup lime juice, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Mix well. Let sit for at least 10 minutes to allow flavors to meld.
Cook the jasmine rice according to package directions. Typically, combine 2 cups jasmine rice with 4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan. Grill the marinated fish fillets for 3-5 minutes per side, depending on thickness, until cooked through and flaky.
While the fish is grilling, steam the 1 1/2 pounds bok choy until tender-crisp, about 3-5 minutes. This can be done in a steamer basket over boiling water or in a microwave with a splash of water.
Serve the grilled fish immediately with a generous spoonful of sambal matah on top, alongside the fluffy jasmine rice and steamed bok choy.

Notes

Sambal Matah is a raw, fresh chili relish, so it's best made just before serving to maintain its vibrant flavors. For thicker fish fillets, increase grilling time slightly. For less heat, reduce the number of red chilies in the sambal matah.

Nutrition (per serving)

Calories: 500
Protein: 45 g
Carbohydrates: 45 g
Fat: 15 g
Fiber: 6 g
Sodium: 800 mg
Saturated Fat: 2.5 g
Sugar: 3 g
Cholesterol: 80 mg