Panfried Trevalla in Sambal Sauce

A deliciously healthy yet satisfying meal that you'll want to keep cooking all throughout winter!

16th May 2016

Recipe by Andrew

Photography & Words by Sophie

Ah it feels so so good to be sharing a new recipe today. Especially one as delicious as this! The past few weeks have been particularly busy for us, so Dad & I have been finding it harder than usual to be able to align our schedules which has meant no where near enough WTC Kitchen time! Dad has actually been playing around with this recipe for a while now and we finally got the chance to cook & shoot it together back in the beginning of this month. It was SOOO delicious I can hardly find the words to explain just how amazing it was! Take it from me, cook this for your family as soon as possible :)

Things seem to be settling down now which means more recipes coming this week!

Panfried Trevalla in Sambal Sauce A deliciously healthy yet satisfying meal that you'll want to keep cooking all throughout winter! Serves 4 https://www.whattocook.com.au/wp-content/uploads/2016/05/Panfried-Trevalla-in-Laksa-Sauce-What-To-Cook-31-1400x784.jpg Ingredients: 4 blue-eye trevalla fillets 1 large sweet potato, chopped 2 large red chillies, halved lengthways & deseeded Turmeric & Lemongrass Sambal Sauce: 20g fresh turmeric, grated 10g fresh galangal, grated 2 tbsp golden shallots, diced 4 small green Thai chilli, diced 2 cloves garlic, chopped 2 lemongrass stalks (white part only), diced 2 tsp salt 1 tbsp grated palm sugar 60ml lime juice 2 tsp Malaysian sambal shrimp paste 30ml peanut oil 275 ml coconut cream 2 cups baby broccoli,  trimmed & blanched Instructions:
  1. Pre-heat oven to 180c. Place the sweet potato on a lined baking tray, spray with a little oil, then bake for 25 minutes. Add the chilli with 10 minutes to go.

  2. Meanwhile, add the turmeric, galangal, shallot, chillies, garlic, lemongrass, palm sugar, lime juice & salt to a food processor. Whizz into a paste then remove to a bowl. Add the shrimp paste and combine.

  3. Heat 30ml peanut oil in a large casserole over a medium heat. Add the spice mix and saute for 3-5 minutes, stirring often, then remove from heat.

  4. Pre-heat a large fry pan over a high heat. Brush the skin of the fish with a little peanut oil and season with a little sea salt. Cook, skin side down, for 2 minutes, remove and set aside.

  5. Return the casserole to a medium heat. Add in the coconut cream and combine with the spice mix. Once combined, add the fish, flesh side down. Cover with a lid and cook for 4 minutes.

  6. Remove the fish and place in the serving bowls and top with the sauce. Add in the blanched broccolini, baked sweet potato & red chillies. Serve straight away & enjoy!

Step-by-Step

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Serves: 4

Time: 30 mins

Ingredients

4 blue-eye trevalla fillets
1 large sweet potato, chopped
2 large red chillies, halved lengthways & deseeded

Turmeric & Lemongrass Sambal Sauce:
20g fresh turmeric, grated
10g fresh galangal, grated
2 tbsp golden shallots, diced
4 small green Thai chilli, diced
2 cloves garlic, chopped
2 lemongrass stalks (white part only), diced
2 tsp salt
1 tbsp grated palm sugar
60ml lime juice
2 tsp Malaysian sambal shrimp paste
30ml peanut oil
275 ml coconut cream

2 cups baby broccoli,  trimmed & blanched


Method

  1. Pre-heat oven to 180c. Place the sweet potato on a lined baking tray, spray with a little oil, then bake for 25 minutes. Add the chilli with 10 minutes to go.

  2. Meanwhile, add the turmeric, galangal, shallot, chillies, garlic, lemongrass, palm sugar, lime juice & salt to a food processor. Whizz into a paste then remove to a bowl. Add the shrimp paste and combine.

  3. Heat 30ml peanut oil in a large casserole over a medium heat. Add the spice mix and saute for 3-5 minutes, stirring often, then remove from heat.

  4. Pre-heat a large fry pan over a high heat. Brush the skin of the fish with a little peanut oil and season with a little sea salt. Cook, skin side down, for 2 minutes, remove and set aside.

  5. Return the casserole to a medium heat. Add in the coconut cream and combine with the spice mix. Once combined, add the fish, flesh side down. Cover with a lid and cook for 4 minutes.

  6. Remove the fish and place in the serving bowls and top with the sauce. Add in the blanched broccolini, baked sweet potato & red chillies. Serve straight away & enjoy!

 
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