Balinese Sambal Matah Grilled Snapper
Grilled snapper fillets topped with sambal matah, a raw Balinese relish of shallot, lemongrass, and chili in warm coconut oil.
Sambal matah is unlike most Indonesian sambals in that nothing gets cooked down into a paste — it's a raw relish of thinly sliced shallot, garlic, lemongrass, and chili, brought together by pouring warm coconut oil over the top just before serving, which softens the sharp edges without fully cooking the aromatics. That's what gives it its fresh, almost herbal snap.
Piled generously over a simply grilled snapper fillet, it turns a plain piece of fish into something with real texture and punch in every bite. Between the lean fish and the modest amount of oil, this comes together as a low-carb, high-protein dinner that's also naturally gluten-free and reasonably gentle on saturated fat, since coconut oil is used sparingly rather than as a cooking medium throughout.
Ingredients
For the fish
- 4 fillets snapper (about 6 oz each)
- 2 tbsp lime juice
- 1 tbsp olive oil
- salt, to taste
For the sambal matah
- 6 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 red chilies, thinly sliced
- 2 kaffir lime leaves, thinly sliced (or lime zest)
- 1 stalk lemongrass, tender part only, finely sliced
- 2 tbsp coconut oil, warmed
- 1 tbsp lime juice
- salt, to taste
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Rub snapper fillets with lime juice, olive oil, and salt.
- 2Grill or pan-sear the fish 3-4 minutes per side until just cooked through and flaky.
- 3Meanwhile, combine shallot, garlic, chili, lime leaves, and lemongrass in a bowl.
- 4Warm the coconut oil until just hot, then pour it over the shallot mixture and toss immediately.
- 5Add lime juice and salt to the sambal, toss again, and spoon generously over the grilled snapper.