Sambal Paste
A basic Sambal Balchan
125g JQ seafood sambal
50g tomatoes ( chopped)
35g Balchan ( fermented shrimp paste)
15g Palm sugar
Fry balchan until fragrant in a pan, add in chopped tomatoes and continue to 5 minutes, add JQ seafood sambal and continue to cook at slow/medium fire for 10 minutes. Remove from fire, add melted palm sugar, salt to taste Great with fried fish, chicken or vegetables
Baked Fish with JQ Seafood Sambal
(this dish can be steam too)
Ingredients:
125 grams JQ Seafood Sambal Paste
1.5 kg Fresh fillet of seabass
3 Calamansi or lime
5 banana leaves
2 bulb of fresh ginger flower
2 fine sliced red onion
50 g coriander leaves
50 g fresh mint leaves
Garnishes
Shredded red chili, shredded spring onion and coriander leaves
Cooking:
Steam method.
1. Prepare steamer. Ensure steamer is boiling hot before placing fish fillet inside.
2. Coat entire fillet of seabass with JQ seafood sambal paste. Fillet is now ready to steam (there’s no need for pre-marinate).
3. Depending on the size of the fillets, steam for 8 to 10 minutes.
4. Use a toothpick to insert through the thickest part of fillet, if there’s no resistance, the seabass is cooked.
5. Squeeze calamansi or lime wedge just before serving. Garnish with red chilli, spring onion and coriander. Serves with steamed rice or salad
Alternative cooking methods
Oven Baked or BBQ
Oven cooking. Lightly pan-fry fish fillet on both sides. Coat with JQ Seafood Sambal Paste.Place on banana leaf or tin foil. Bake in the oven in 200C degrees heat for 10to 12 mins. Remove and garnish the fish and serve
Chef Notes; You may use king prawns, lobsters or squids for this recipe. Just cut prawns and lobster into 2, spread the seafood sambal on it and bake in the oven or bbq.
Sauce Available At:
Tangs @ Tang Plaza- 310 Orchard Road, Tang Plaza, Level 4 , Singapore 238864
HUBER’S BUTCHERY- 22 Dempsey Road, Singapore 249679
Culina- Blk 15 Dempsey Road Singapore 249675
For Enquiries on Sauces: justin.sg@justinquek.com