Sous made another super delicious meal that was so flavorful and so satisfying!
The seabass was marinated in a bold, house-made sambal—spicy, smoky, and perfectly balanced—then "grilled" to flaky perfection with beautifully charred edges. It wasn't grilled though coz we don't have grill in our kitchen.
She used the combi oven instead and cranked it to the highest temperature setting to mimic the char you'd get from grilling which turned out pretty good if you ask me.
It had that unmistakable Malaysian soul in every bite. On the side, she served a delicate spinach soup, infused with garlic and anchovy broth, offering the perfect counterbalance to the heat of the fish. A super flavorful soup and a personal favorite of mine.
We had the meal served with simple white rice that was perfect to be enjoyed with the sambal.
Delicious! ~~
