Portuguese Grilled Fish Set
50 minutes
1 complete set of Portuguese Grilled Fish
Recipe Description
Our Portuguese grilled fish is smeared with sambal gravy and wrapped with banana leaves and aluminium sheets and grilled to perfection on top of a hot griddle. It is a complete yet delicious sports menu for those who are craving a special meal to recharge their energy.
Please Select an Option
Intensity
Low
Moderate
High
Set Meal
- Rice
White rice 60 g - Portuguese Grilled Fish
- Salad with Sambal
- Lala Clams Soup
- Dairy Product
80 ml Yoghurt drink - Fruit
4-5 cubes (80 g) Papaya
Nutrition Value in 1 Serving
Calories
575.0 kcal
Carbohydrate
89.2 g
Fat
8.5 g
Protein
35.3 g
Set Meal
- Rice
White rice 80 g - Portuguese Grilled Fish
- Salad with Sambal
- Lala Clams Soup
- Dairy Product
80 ml Yoghurt drink - Fruit
4-5 cubes (80 g) Papaya
Nutrition Value in 1 Serving
Calories
620.0 kcal
Carbohydrate
95.4 g
Fat
9.1 g
Protein
39.0 g
Set Meal
- Rice
White rice 110 g - Portuguese Grilled Fish
- Salad with Sambal
- Lala Clams Soup
- Dairy Product
80 ml Yoghurt drink - Fruit
4-5 cubes (80 g) Papaya
Nutrition Value in 1 Serving
Calories
700.0 kcal
Carbohydrate
105.2 g
Fat
10.2 g
Protein
46.9 g
Portuguese Grilled Fish
Ingredients
Ingredients A
80 g | Tilapia fish fillet |
1 pc | Okra sliced |
1/2 pc | Tomato wedges |
1 pc | Kaffir lime leave thinly sliced |
1 pc | Aluminium sheet |
1 pc | Banana leaf |
1 pc | Calamansi |
Ingredients B: marinate
1 tbsp | Ground chili paste |
1 tsp | AJI-NO-MOTO® |
1 tsp | Brown sugar |
1 tsp | Shrimp paste |
1 tbsp | Tamarind juice |
1 pc | Candlenut |
1 stalk | Kesum leaves |
1 small | Lemongrass |
2 nos | Shallot |
5 g | Ginger |
3 g | Galangal |
Method
- Blend all ingredient (B) until it forms a smooth paste.
- Lay the banana leaves on top of the aluminium foil.
- On top of the banana leaf, smear and marinate the fish with the paste. Make sure the fish is well coated.
- Add in tomato, okra and kaffir lime leaves. Wrap the fish with the foil nicely.
- Grill your fish over a hot grill for 10-15 minutes each side or until cooked.
- Serve it hot with a squeeze of calamansi.
Salad with Sambal
Ingredients
Ingredients A: sambal
4 pcs | Red chilli, remove seeds and cut into small pieces |
5 pcs | Bird’s eye chili, cut into half |
4 pcs | Shallot, cut into half |
2 cloves | Garlic, cut into half |
1/2 pc | Tomato, cut into half |
1 tsp | Shrimp paste |
1/2 tsp | Cooking oil |
1½ tsp | AJI-NO-MOTO® |
1 tsp | Salt |
1 pc | Calamansi |
1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables
1/2 pc | Cucumber, seedless and cut lengthwise |
1 pc | Tomato, cut wedges |
2 pcs | Winged bean |
1 spring | Ulam raja |
Method
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
- Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Lala Clams Soup
Ingredients
Ingredients A
1/2 tsp | Cooking oil |
1 clove | Garlic, pounded |
1/2 pc | Yellow onion, sliced |
1/2 inch | Ginger, sliced |
1 stalk | Lemongrass, pounded |
500 ml | Water |
1½ tsp | TUMIX® Anchovy Stock |
1 pc | Bird’s eye chili, cut into half |
80 g | Lala clams |
Some | Sliced coriander leaves |
Some | Sliced spring onion |
Method
- Heat oil, sauté garlic, yellow onion, ginger and lemongrass until fragrant.
- Add the water and TUMIX®, boil over medium heat.
- Add in the bird’s eye and lala clams.
- Sprinkle the coriander leaves and spring onion. Serve while it is hot.
Portuguese Grilled Fish
Ingredients
Ingredients A
100 g | Tilapia fish fillet |
1 pc | Okra, sliced |
1/2 pc | Tomato, wedges |
1 pc | Kaffir lime leave, thinly sliced |
1 pc | Aluminium sheet |
1 pc | Banana leaf |
1 pc | Calamansi |
Ingredients B: marinate
1 tbsp | Ground chili paste |
1 tsp | AJI-NO-MOTO® |
1 tsp | Brown sugar |
1 tsp | Shrimp paste |
1 tbsp | Tamarind juice |
1 pc | Candlenut |
1 stalk | Kesum leaves |
1 small | Lemongrass |
2 nos | Shallot |
5 g | Ginger |
3 g | Galangal |
Method
- Blend all ingredient (B) until it forms a smooth paste.
- Lay the banana leaves on top of the aluminium foil.
- On top of the banana leaf, smear and marinate the fish with the paste. Make sure the fish is well coated.
- Add in tomato, okra and kaffir lime leaves. Wrap the fish with the foil nicely.
- Grill your fish over a hot grill for 10-15 minutes each side or until cooked.
- Serve it hot with a squeeze of calamansi.
Salad with Sambal
Ingredients
Ingredients A: sambal
4 pcs | Red chilli, remove seeds and cut into small pieces |
5 pcs | Bird’s eye chili, cut into half |
4 pcs | Shallot, cut into half |
2 cloves | Garlic, cut into half |
1/2 pc | Tomato, cut into half |
1 tsp | Shrimp paste |
1/2 tsp | Cooking oil |
1½ tsp | AJI-NO-MOTO® |
1 tsp | Salt |
1 pc | Calamansi |
1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables
1/2 pc | Cucumber, seedless and cut lengthwise |
1 pc | Tomato, cut wedges |
2 pcs | Winged bean |
1 spring | Ulam raja |
Method
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
- Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Lala Clams Soup
Ingredients
Ingredients A
1/2 tsp | Cooking oil |
1 clove | Garlic, pounded |
1/2 pc | Yellow onion, sliced |
1/2 inch | Ginger, sliced |
1 stalk | Lemongrass, pounded |
500 ml | Water |
1½ tsp | TUMIX® Anchovy Stock |
1 pc | Bird’s eye chili, cut into half |
80 g | Lala clams |
Some | Sliced coriander leaves |
Some | Sliced spring onion |
Method
- Heat oil, sauté garlic, yellow onion, ginger and lemongrass until fragrant.
- Add the water and TUMIX®, boil over medium heat.
- Add in the bird’s eye and lala clams.
- Sprinkle the coriander leaves and spring onion. Serve while it is hot.
Portuguese Grilled Fish
Ingredients
Ingredients A
130 g | Tilapia fish fillet |
1 pc | Okra, sliced |
1/2 pc | Tomato, wedges |
1 pc | Kaffir lime leave, thinly sliced |
1 pc | Aluminium sheet |
1 pc | Banana leaf |
1 pc | Calamansi |
Ingredients B: marinate
1 tbsp | Ground chili paste |
1 tsp | AJI-NO-MOTO® |
1 tsp | Brown sugar |
1 tsp | Shrimp paste |
1 tbsp | Tamarind juice |
1 pc | Candlenut |
1 stalk | Kesum leaves |
1 small | Lemongrass |
2 nos | Shallot |
5 g | Ginger |
3 g | Galangal |
Method
- Blend all ingredient (B) until it forms a smooth paste.
- Lay the banana leaves on top of the aluminium foil.
- On top of the banana leaf, smear and marinate the fish with the paste. Make sure the fish is well coated.
- Add in tomato, okra and kaffir lime leaves. Wrap the fish with the foil nicely.
- Grill your fish over a hot grill for 10-15 minutes each side or until cooked.
- Serve it hot with a squeeze of calamansi.
Salad with Sambal
Ingredients
Ingredients A: sambal
4 pcs | Red chilli, remove seeds and cut into small pieces |
5 pcs | Bird’s eye chili, cut into half |
4 pcs | Shallot, cut into half |
2 cloves | Garlic, cut into half |
1/2 pc | Tomato, cut into half |
1 tsp | Shrimp paste |
1/2 tsp | Cooking oil |
1½ tsp | AJI-NO-MOTO® |
1 tsp | Salt |
1 pc | Calamansi |
1 sachet | Pal Sweet® Sweetener |
Ingredients B: fresh vegetables
1/2 pc | Cucumber, seedless and cut lengthwise |
1 pc | Tomato, cut wedges |
2 pcs | Winged bean |
1 spring | Ulam raja |
Method
- For the sambal, bake red chili, bird’s eye chili, shallot, garlic, tomato and shrimp paste until golden brown. Take out and blend until fine with oil.
- Stir-fry the blended ingredient, add in AJI-NO-MOTO®, salt and calamansi juice.
- Turn off the fire and add in Pal Sweet® Sweetener, stir well and serve.
Lala Clams Soup
Ingredients
Ingredients A
1/2 tsp | Cooking oil |
1 clove | Garlic, pounded |
1/2 pc | Yellow onion, sliced |
1/2 inch | Ginger, sliced |
1 stalk | Lemongrass, pounded |
500 ml | Water |
1½ tsp | TUMIX® Anchovy Stock |
1 pc | Bird’s eye chili, cut into half |
80 g | Lala clams |
Some | Sliced coriander leaves |
Some | Sliced spring onion |
Method
- Heat oil, sauté garlic, yellow onion, ginger and lemongrass until fragrant.
- Add the water and TUMIX®, boil over medium heat.
- Add in the bird’s eye and lala clams.
- Sprinkle the coriander leaves and spring onion. Serve while it is hot.
Product Used for the Recipe
AJI-NO-MOTO® Recipes
TUMIX® Anchovy Stock Recipes