- 400 g Nordic Halibut steak
- 10 pcs fresh chilli
- 15 g fermented shrimp paste – toasted
- 3 calamansi
- Salt/pepper/sugar to taste
Season fish and pan-fry or grill until cooked.
In a mortar and pestle, pound fresh chilli with toasted shrimp paste.
Pound until both items bind, and season to taste.
Squeeze some calamansi into sambal, and use one for extra.
A Malay/Chinese/Peranakan-inspired dish.
Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.