Skip to content

Grilled Nordic Halibut with Sambal Belacan

Grilled and hot, enjoy Nordic Halibut South-East Asian style.


  • 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.