Malaysian-Style BBQ Seafood

It takes less than 30 minutes to cook this Malaysian cuisine!

During their recent visit, my friends Farina and Michael enjoyed a meal of Malaysian-style BBQ seafood, which we prepared in the form of a popular hawker dish from Kuala Lumpur (KL), Malaysia.

Portuguese-style baked fish is the name given to these dishes. Although Malacca was a Portuguese colony in the 16th century, some Portuguese descendants are still in Malaysia.

So they may cook their fish this way: with sambal, okras, and aluminum foil wrapped over it.

Farina and I had a wonderful time at the barbecue. In our opinion, this is the most excellent method to serve seafood BBQ-style as a Malaysian. One of our all-time favorites is the sambal- and-okra-spiced BBQ clams. I couldn’t stop licking my lips.

Your favorite seafood and shellfish: squid, shrimp, fish (we like stingray or white pomfret), and some Okras are all you need to make these fantastic Malaysian-style BBQs.

You may also perform a seafood combination. Combine the fish, sambal, okra, and a double sheet of aluminum foil (to prevent leaks) before grilling it. The end.

This summer, give this recipe a whirl. Do not be concerned about being disappointed.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 362 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.




  • 5- in ginger
  • 1 tablespoon toasted belacan powder
  • 1-2 stalks lemongrass, white part only, grated
  • 1 small bottle (8 oz.) of store-bought sambal oelek
  • 2 medium-sized onion, quartered


  • 3 tablespoons tamarind juice, extract from tamarind pulp and water
  • 1 1/2 tablespoons salt
  • 1 small can of tomato paste
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 cup sugar


  1. In A, combine and grind all of the ingredients.
  2. The oil should be heated to medium-high heat in the wok. Put in the ingredients that are above the ground. For about 10 minutes, keep stirring.
  3. Stir in the remaining ingredients: water, tomato paste, tamarind juice, salt, and sugar. Stirring should be continued for a further ten minutes. Salt or sugar can be added to taste. Set aside the dish.


  • While store-bought sambal oelek is potent, the above sambal recipe “dilutes” its heat. As many as two or more bottles can be made from this recipe. Savory BBQ seafood doesn’t require the total amount of sambal to be used; just enough for each portion of seafood is all that’s needed.
  • Alternatively, you can try my Nyonya-style grilled fish sambal recipe, which you can find here.
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