Try charbroiling barramundi for an exotic, richly-flavored dinner. Sambal is an Indonesian chili paste with a strong and soul-warming flavor. Think of it as a hot sauce like sriracha, but with a less garlicky, more vinegar-y, chili kick.
I marinated Australis Barramundi in this incredible sauce for a beautiful charbroiled, marinated fish dish sure to brighten up your weeknights or your date nights.
• Prep time: 15 minutes
• Cook time: 5 minutes
• Yield: Serves 4
• olive oil
• wedge lime
• 2 tbsps fish sauce
• 2 tbsps fresh lime juice
• 1 garlic clove, shredded
• 1 tbsp light brown sugar
• 1 tbsp sambal chili sauce
• 4 (about 6 oz) barramundi skinless fillets
- Using a very sharp blade, draw a knife down the length of one barramundi fillet to make parallel quarter-inch deep cuts spaced a half-inch apart from end to end.
- Cutting on a diagonal, make parallel cuts to create half-inch diamonds or squares in a crosshatch pattern. Repeat with remaining fillets.
- Season both sides of the barramundi fillets with salt. Place on a rimmed baking sheet.
- Combine garlic, fish sauce, lime juice, chili paste, and brown sugar in a small bowl. Spoon over the barramundi, making sure marinade penetrates score marks.
- Heat broiler. Drizzle barramundi with oil and broil until charred in spots and cooked through about 5 minutes. Serve with lime wedges for squeezing over.
This great family recipe is thanks to The Better Fish at https://www.thebetterfish.com/recipe/broiled-barramundi-with-sambal/