Grilled Tilapia With Balinese Lemongrass Sambal

Healthy, delicious, exotic, fragrant, quick and easy to make. I shall say no more .....

Grilled Tilapia With Balinese Lemongrass Sambal
serve 2 to 4

2 (about 1.5 pounds total) Tilapia fillets

The marinade:
3 cloves garlic, minced
1 tbs lightly toasted coriander seeds - ground
2 tbs lemon juice
1 tbs olive oil, or vegetable oil (coconut oil if available would be better)
salt and paper, to taste

The sambal:
2 lemongrass stalks, white part only - thinly sliced
2 shallots, thinly sliced
2 Thai chiles, or red jalapeno, sliced
1 lime, juiced
2 tbs mild olive oil, or vegetable oil (coconut oil if available would be better)
1/4 tsp roasted shrimp paste
2 tsp fish sauce

Combine all ingredients for marinade in a small bowl, season with salt and paper. Pour on top of tilapias, and marinate for an hour.

To make sambal sere,  place all ingredients in a bowl, using your hand (use gloves if you wish) mix and lightly squeeze the ingredients together. Taste and  adjust  seasoning as needed. Cover the bowl with plastic wrap, set aside or refrigerate if not planning to use it immediately. 

Brush the grill with a little bit of oil. Grill  tilapias until well charred on both side, about one minute on each side. Transfer to a plate, add sambal on top. Serve with simple saute green vegetable, and steam rice.