Spicy fish nibbles with coconut sambal

Spicy fish nibbles with coconut sambal

Ingredients
Picture of Spicy fish nibbles from the book asianbarbecue.
Picture of Spicy fish nibbles from the book asianbarbecue.
600g firm white boneless and skinless fish fillet
1½ tsp ground turmeric
1 tsp salt
2 tsp cornstarch
¼ tsp ground red pepper
2 tbsp oil
450g steamed rice
2 tbsp chopped fresh coriander leaves
Garlic chives for decoration

Method
1. Cut the fish into 2cm by 6cm lengths.

2. In a bowl, combine the turmeric, salt, cornstarch and chili powder. Mix well and rub the spice mixture into the fish.

3. Preheat a grill or stove-top grill pan. Brush the grill surface with the oil. Grill the fish until the fish is firm, about 1-2 minutes on each side.

4. Remove from the grill. Combine the cooked rice with coriander leaves.

Serve the fish nibbles with rice and coconut sambal. Garnish with garlic chives.