Salt Grilled Snapper
- 1 whole snapper
- 2 cups salt
- 1 bunch fresh lemon basil
- 2 stalks lemongrass, bruised
Sambal Matah ingredients
- 8 pieces shallots, sliced
- 2 stalks lemongrass, sliced
- 3 pieces red birds eye chilli, seeds intact and sliced
- ½ teaspoon dried shrimp paste
- 3 pieces lemo (Balinese lime) or any kind of lime, juiced
- 1 tablespoon ginger flower, sliced
- ½ red tomato, sliced
- 2 tablespoons coconut oil
- Salt to taste
- 1 piece lemo (Balinese lime) or any kind of lime, halved or cheek
- Sprigs of lemon basil
- Clean the snapper stomach from the gills and add in the fresh lemon basil and bruised lemongrass inside the snapper stomach.
- Then coat the whole snapper with salt evenly.
- Make sure your BBQ grill is hot and there are no yellow flames.
- Place your snapper in a wire mess and start to grill it on one side and flip it to grill on another side.
- Meanwhile prepare your sambal matah.
- Heat up coconut oil in the pan and combine the sliced lemongrass, dried shrimp paste, sliced chilli, sliced shallot and fresh lime juice.
- Pour over the hot oil and use your fingertips to lightly mix it together.
- Add in the sliced ginger flower, sliced tomato and salt to taste.
- Mix through.
- Check your grilled snapper, when it has firm hard crust then you know your fish is good to serve.
- Lift it from the grill and take out from wire mess.
- Place on the plate, open the skin on one side and nicely arrange sambal matah on it and garnish with sliced of lemo (or lime cheeks) and fresh lemon basil.