Portuguese Grilled Fish Set
50 minutes
1 complete set of Portuguese Grilled Fish
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
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- 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
- 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
- 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 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 |
- 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 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 |
- 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 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 |
- 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 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 |
- 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 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 |
- 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 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 |
- 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 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 |
- 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 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 |
- 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 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 |
- 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.
AJI-NO-MOTO® Recipes
TUMIX® Anchovy Stock Recipes
