Prepare the Sambal

• In a small pan, mix Puteri Cili Giling with 2-3 tablespoons of water.
• Heat over medium flame, stirring occasionally, until the sambal is slightly thickened and the oil begins to separate (about 5-7 minutes).

Prepare the Fish:

• Pat the fish dry.
• Spread the cooked sambal generously over both sides of the fish.

Grill the Fish:

• Place the fish on a banana leaf or wrap it in aluminium foil.
• Grill over charcoal or on a grill pan for about 6-8 minutes per side (depending on thickness), until the fish is cooked through and slightly charred.
• Optionally, you can brush some oil on the sambal-coated surface before grilling for extra gloss and to prevent sticking.

Serve:

• Serve hot with steamed rice, ulam, or a squeeze of lime if desired.