Grilled oriental sea bream with tomato sambal

A simple but tremendously tasty recipe with homemade bumbu and grilled tomato sambal. We give the sambal a smoky flavour by grilling the tomatoes and peppers on the barbecue first. You will probably have some sambal left which you easily store in a sealed jar in the refrigerator for a few weeks.

Gegrilde tomatensambal
Grilled tomato sambal

Sea bream is a white fish with a nice meaty taste. It belongs to the moderately fatty types of fish in terms of fat content. It contains less fat than, for example, salmon. The advantage of a sea bream is that it is ready for use in its entirety. In this dish we pour the bumbu over the sea bream and put it on the barbecue for 7 minutes. That’s it.

Advise: ask the fishmonger to clean the sea bream, he will remove the entrails for you and descale the fish. Saves you work and time.

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Grilled oriental sea bream with tomato sambal

Sea bream topped with a homemade bumbu and a grilled tomato sambal.
Prep time20 minutes
Cooking time10 minutes
Servings: 2 persons
Author: Cultiviz


  • 1 sea bream descaled with skin
  • 1 lime juice
  • pinch salt
  • bumbu
  • 3 shallots
  • 4 lombok peppers seeds removed
  • 5 rawits peppers seeds removed
  • 1 tbsp sweet soy sauce
  • 100 ml water
  • pinch salt
  • oil

Grilled tomato sambal

  • 2 plum tomatoes
  • 2 lombok peppers seeds removed
  • 1 clove garlic crushed
  • 1/2 shallot finely chopped
  • 1 stem lemongrass finely chopped and minced
  • 1 tsp ginger finely chopped
  • 1/2 tsp shrimp paste
  • 1 tbsp natural vinegar
  • 1/2 tsp sugar
  • olive oil
  • sea ​​salt
  • pepper


Preparing sea bream

  • Carve the sea bream diagonally with a knife. Then rub the fish with the lime juice and some salt.

Grilled tomato sambal

  • Prepare the barbecue for direct grilling and rub the grid with some oil.
  • Place the tomatoes and the lomboks on the grid. The lomboks need about 6 minutes and the tomatoes 10 minutes. Remove them and let them cool down.
  • You can then easily remove the outer skin from the tomatoes and lomboks. Remove the burnt parts, but leave some here and there as flavour enhancement. Remove the seeds from the peppers as well. Then finely grind the tomatoes and peppers in a food processor.
  • Heat some oil in a frying pan and fry the garlic, shallot, ginger, lemongrass and shrimp paste for about 4 minutes until everything turns brown.
  • Then add the mixture of tomatoes and peppers and cook for another 4 minutes until a thick paste is formed.
  • Finally, add the vinegar and sugar and bring everything to a boil.
  • Let the sambal cool down. You probably have some leftover sambal. You can easily store this in a sealed jar for a few weeks.

Making bumbu

  • Put the shallot, lomboks and rawits in a mortar or food processor and finely grind everything.
  • Heat a frying pan with some oil and fry the bumbu for about 10 minutes. Then add the sweet soy sauce and 100 ml of water and cook for another 5 minutes.
  • Place the sea bream in two to three layers of aluminium foil. Make sure the sea bream fits in tightly and fold the edges up a bit. Rub the sea bream on both sides with the bumbu. Don’t forget the inside too.

Grilling sea bream

  • Place the sea bream on the grid and grill for 7 minutes until it turns brown all over. Remove the sea bream from the barbecue and serve it with the tomato sambal.

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