Sambal Porgy and Quinoa

1 Sambal Porgy and Quinoa

May 14

Picked up some wild caught Porgy filets which is a nice semi firm white fish with really mild flavor. I knew this one would be perfect for the Filipino influence Sambal. I kept this one gluten free by using quinoa that I used vegetable stock stock instead of water to give it a good flavor base for the fish.

On 14/05/2012 (Monday) at 12:04 am by Benny.
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Details

Prep Time:
15 min
Cook Time:
20 min
Ready Time:
35 min

Servings

2 servings

Ingredients

Porgy Filets or any other firm white fish

Sambal Rub

one large red chili
one small shallot
half a stick of lemon grass outter skin off and chopped
2 teaspoon sugar
2 teaspoons fish sauce
juice of half a lime
1/2 teaspoon sugar
4 tablespoons olive oil

Directions

Start with making the Sambal rub. Put all the ingredients into a food processor and blitz until you have a paste. Now into a hot pan and cook it until the oil starts to separate about 5 min or so. The color should change to a deep red.

Get your fish ready score the skin every inch as you can see in the photo. Now take the sambal rub and coat the skin side making sure to get it into the scores you have made.

Now you can either grill it on the BBQ or broil it. You want the skin to have a nice char on it if on the BBQ and broiling about 5 min a side.

To serve slather a little more of the Sambal sauce on the fish and serve by itself or on some rice or Quinoa. (one part Quinoa to 2 parts stock)

Enjoy!

Benny