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Slow-Roasted Fish with Lemon Grass and Sambal
We bake fish fillets at a low temperature to keep them tender and moist in this vibrant and spicy slow-roast. Sambal oelek—a tangy Indonesian chili sauce—forms the base of the marinade, which we enhance with lemon grass, shallot and turmeric. Look for sambal oelek in the international aisle of the supermarket; if not available, chili-garlic sauce is a good stand-in. Be sure to use a skin-on fillet (or fillets): the skin holds the flesh together, ensuring the delicate cooked fish can be easily transferred from baking sheet to platter. Serve over steamed jasmine rice, sprinkled with fresh cilantro leaves.
4 to 6
Servings
40 minutes
10 minutes active
Ingredients
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¼
cup neutral oil
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2
stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer layers discarded, roughly chopped
Directions
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01Heat the oven to 275°F with a rack in the lower-middle position. In a blender, combine the oil, lemon grass, shallot, sambal oelek, sugar, turmeric, 1 teaspoon salt and ¼ teaspoon pepper. Pulse a few times, then blend on high, scraping the blender jar as needed, until the paste is as smooth as possible, about 1 minute.
Reviews
February 15, 2024
Easy and delicious.
Worked well on 1 inch thick filers. I had extra paste left so I sautéed it like an Indonesian bumbu and then added coconut milk and broth and let it reduce a little for a nice sauce. Served it with coconut rice. Everyone loved it.
January 18, 2024
Really good but you have to add sauce after cooking
This was pretty bland until we added some of the sauce after cooking. It def needs the lime + extra sauce.
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