Roast bream with sambal and coconut rice | Gourmet Traveller

Ingredients

• 4 plate-sized seabream (about 500gm each), cleaned
• Juice of 2 limes
• 2 tbsp fish sauce
• To serve: thinly sliced spring onion, fried shallot and lime wedges
• Coconut rice
• 400 ml coconut milk
• 200 ml fresh young coconut juice (see note)
• 1 tsp each cumin and coriander seeds, finely ground in a mortar and pestle
• ½ tsp shrimp paste, roasted (see note)
• 1 lemongrass stalk, white part only, finely chopped
• 400 gm jasmine rice, rinsed
• Sambal bajak
• 6 long red chillies, coarsely chopped
• 1 onion, finely chopped
• 4 garlic cloves
• 60 ml peanut oil (¼ cup)
• 80 ml tamarind juice (1/3 cup)
• 8 macadamia nuts, finely chopped
• 1 tbsp shrimp paste, roasted (see note)
• 2 tbsp palm sugar, grated
• To season: fish sauce