| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 11g | 1.4g | 11g |
| sugars | fibre | protein | salt |
| 4g | 2g | 26g | 1.7g |
Like a balmy breeze straight from the coastal town of Charleston, South Carolina, this Grilled Fish with Lengkuas and Chili Paste reflects my Southern heritage with a twist of the tropical. It’s a warm invitation into my world, where tradition meets innovation, where the familiar meets the exotic. This recipe is akin to my beloved Southern fried fish – it’s mouthwateringly good and speaks the universal language of comfort food. However, you find the unexpected with the inclusion of aromatic Lengkuas, lemongrass, and Kaffir lime leaves.
An Explosion of Flavours
While growing up in South Carolina, my palate was seasoned with traditional Southern flavours. But discovering Southeast Asian ingredients like Lengkuas (also known as galangal) and Bird’s eye chili was a delightful turning point in my culinary journey. When these flavors meet in the Grilled Fish with Lengkuas and Chili Paste recipe, it’s a gastronomical party – a spicy, tangy, and savory explosion that makes your taste buds dance!
Fresh and Healthy
Aside from its delicious flavor, this delightful dish also packs an array of health benefits! Fish is high in vital nutrients like protein and vitamin D, and is the world’s best source of omega-3 fatty acids, which are incredibly beneficial for your heart and brain. Bird’s eye chilies are rich in capsaicin, a chemical compound that can boost metabolism and promote weight loss. Lengkuas is known to aid digestion and has antimicrobial properties. Paired with the immunity-boosting powers of garlic, turmeric and lemongrass, this recipe is a flavorful powerhouse of nutrition.
Being a dedicated surfer, I am always on the lookout for meals that are both satisfying and nourishing, and this grilled fish dish is a perfect example. It’s a testament to my belief that healthy food doesn’t have to sacrifice taste.
Perfect Pairing
If you’re wondering what to pair this dish with, I would recommend a refreshing cucumber salad or a tangy mango salad. Its tropical flavors wonderfully offset the robust flavors of the fish and chili paste. If you’re a fan of rice, a side of fragrant jasmine rice or coconut rice would make an excellent accompaniment.
So if you’re ready for a culinary journey that combines the comfort of the Southern American kitchen with the exotic flavors of Southeast Asia, dive in and give this Grilled Fish with Lengkuas and Chili Paste recipe a try. I promise you won’t be disappointed! Check out the recipe here.
What You’ll Need
- 6 fish fillets
- 3 tablespoons of vegetable oil
- 2 stalks of lemongrass, crushed
- 6 Kaffir lime leaves
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- Salt to taste
- 2 cups of water
- For the chili paste:
- 5 red chilies
- 5 bird’s eye chilies
- 3 cloves of garlic
- 3 shallots
- 1 inch of turmeric
- 2 inches of Lengkuas (galangal)
- 1 teaspoon of dried shrimp paste
- For garnish:
- Lime wedges
- Fresh Cilantro leaves
Method
Step One
To start, you will need to prepare the chili paste. Combine 5 red chilies, 5 bird’s eye chilies, 3 cloves of garlic, 3 shallots, 1 inch of turmeric, 2 inches of lengkuas (galangal), and 1 teaspoon of dried shrimp paste in a food processor or blender. Blend until you have a smooth paste.
Step Two
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the chili paste to the pan and cook until fragrant. Then, add in the 2 crushed stalks of lemongrass and 6 Kaffir lime leaves, stirring well to incorporate.
Step Three
Next, stir in 1 tablespoon of tamarind paste, 1 tablespoon of sugar, and salt to taste. Pour 2 cups of water into the pan and mix everything together.
Step Four
Once the mixture is well combined, add the 6 fish fillets to the pan. Make sure each fillet is well coated in the mixture. Cover the pan and let the fish simmer for about 15 to 20 minutes, or until the fish is cooked through.
Step Five
After the fish is cooked, transfer the fillets to a preheated grill. Grill each side for 2 to 3 minutes, or until the fillets are lightly charred.
Step Six
Finally, serve the grilled fish warm, garnished with fresh cilantro leaves and lime wedges.
