Coral Trout with Sambal

Cook Time 40 minutes

Servings 4

Ingredients

1 whole coral trout (about 1.2kg), butterflied

2 river prawns or any raw prawn of your choice

1 tsp vegetable oil

Sambal

1 tsp belacan (fermented fish paste), crumbled

2 purple shallots, roughly chopped

2 long red chillies, deseeded and chopped

2 red birdseye chillies, deseeded and chopped

1 tsp tamarind puree

1 tsp caster sugar

½ green mango, diced

Juice and zest 1 lime

Pinch of salt

Method

Place a small pan on a medium heat and add the crumbled belacan. Toast until slightly dry and pungent.

In a mortar and pestle pound the shallots and chillies to form a rough paste. Add the belacan, sugar, pinch of salt and tamarind. Give that another mix and then fold through mango and lime juice.

Preheat a BBQ over a high heat. Light oil the fish and season with salt. Cook on the BBQ, skin side down for 4-5 minutes until chard. Carefully flip and cook for a further minute. Timing will vary depending on the size of the fish.

Cook the whole prawns for 1-2 minutes on each side until they change colour.

Serve the fish and prawns whole with a side of sambal, extra lime and rice.