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Sinalau: photo of the dish
Illustrative photo: Nirwana Binti Pausang — CC BY-SA 4.0, Wikimedia Commons
Fish & seafood

Sinalau

Fish marinated in spices, then cooked over a wood fire or on the grill, typical of the cuisine of Sabah and Sarawak in East Malaysia. Its flesh stays tender under a crust flavoured with lime and chilli.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

246 kcal per serving

Protein
37.4 g
Carbohydrates
3.8 g
of which sugars
2.3 g
Fat
8.5 g
of which saturated fat
1 g
Fiber
2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the fish, score it on each side with two or three cuts, then rinse and pat it dry.
  2. Blend the garlic, ginger, chillies and onion with the juice of one lime, the soy sauce, the turmeric and the salt.
  3. Rub the fish with this paste, including inside the cuts, and leave to marinate for 20 minutes in the fridge.
  4. Preheat the oven grill to 220 °C or heat a grill pan until very hot and lightly oiled.
  5. Place the fish and cook for 6 to 8 minutes on each side, until the skin is crispy and the flesh flakes easily.
  6. Drizzle with the rest of the lime juice and serve straight away with white rice.

Variations and tips

Oven version. Bake the fish at 200 °C for 20 to 25 minutes, basting it with the marinade halfway through.

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Original Ecomely recipe.