12. Spiced Grilled butterflied deep sea perch (sambal)

January 9, 2015

Summertime calls for more outdoor cooking in Sydney. With great warm weather, cooking food on the barbecue brings a different focus to the meal. We often end up eating outdoors and meal times become quite a fun and social affair. I take these opportunities to cook fish and grilling fish on the barbecue over coals is insanely flavoursome! This is a really simple and delicious dish using the laksa paste and one you will cook over and over again.

Serves 4-6

  • Ingredients 2 x 650gm deep sea perch, scaled, cleaned and butterflied


  • 2 tablespoon laksa paste (see Laksa)
  • 2 teaspoon coconut powder
  • 1 teaspoon brown sugar
  • ½ teaspoon seasalt
  • 4 tablespoon oil
  • squeeze of lime juice


To butterfly the fish, start from the tail, run your knife along the spine to the top of the head, then work your way alongside the bone to as close as possible to the gut end but don’t cut right through. Open up and flatten firmly with the palm of your hands.

Mix the marinade together in a bowl. Baste over both sides of the fish and grill for 4-5 minutes on the flesh side, then turn over for a couple more minutes or until the fish is cooked through.

Squeeze over a little more lime or lemon juice and serve immediately.

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