4 small whole fish (red snapper, sea brean or mackerel)
3 shallots, peeled and roughly chopped
4 cloves garlic, crushed
1 tsp AYAM™ Sambal Oelek 220g
1 tsp brown sugar
100ml AYAM™ Coconut Cream
Fresh mint leaves, to serve
2 limes, halved
Steamed rice, to serve
Method:
Heat the oven to 200°C. Rinse and dry the fish and place them on a large baking tray that has been brushed with a little oil. Make 2-3 diagonal slashes on each side of the fish.
Make the paste by blending the shallots, garlic, sambal oelek and brown sugar in food processor. Add enough coconut cream to form a thick, brushable paste.
Brush each side of the fish with the spice mixture and roast in the oven for 10 minutes. Grill the fish on high for about 2-3 minutes, or until golden. Serve garnished with mint leaves and accompany with lime halves and steamed rice.
Serves 4 pers | 
Prep 15 minutes | 
15 minutes 
