Sambal Toothfish

Makes: 2x toothfish fillets

Preparation time: 15 minutes

Cooking time: 15 minutes

Difficulty: Easy

Ingredients

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2x Glacier 51 Toothfish fillets

100g sambal belacan (from below or pre-made in bottle)

Vegetable oil, for frying

Banana leaf

Lime, to serve

Steamed rice, to serve

Coriander, garnish

Sambal Belacan

500g chillis

5 birds-eye chillis (chilli padi)

1 tomato

5 tbsp belacan

¼ cup lime juice

Sugar, for seasoning

Method

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1. Firstly, marinate the toothfish prior to cooking. If you’ve got sambal belacan handy, marinate the toothfish for at least 2 hours prior. Use approximately 2 tbsp to marinate both sides of the fish and set aside to rest.

2. For the sambal belacan, blitz all of the ingredients until fine. Then cook on the stove until thickened. Season with sugar and set aside. It should be spicy, salty, sweet and slightly acidic. You won’t need all of it for this recipe so save the rest for later.

3. When ready to cook, take the toothfish out of the fridge. Preheat the oven to 180 degrees. Add some oil to a frypan, and heat to medium-heat. Place the toothfish skin side down and sear for until browned on both sides (2 minutes a side).

4. Remove the toothfish fillets and place onto the banana leaf skin side down. Spread a tablespoon of sambal on top of each fillet, spreading evenly. Place into the oven at 180 degrees for 5 minutes until cooked. If you insert a knife into the middle it should start to flake, this is when you know it is done.

5. To serve, transfer to a plate, and serve with extra sambal, rice, lime and coriander.