Grilled Fish With Thai Chili Sauce

What You Need


500g red snapper fish fillet (ikan merah)

1 tablespoon MAGGI® Oyster Sauce

1 tablespoon lime juice



A

¾ cup MAGGI® Thai Chilli Sauce

100g tomatoes, chopped

100g onions, chopped

1 stalk spring onion, sliced

2 red chillies, remove seeds & chopped

2 pieces small canned pineapple rings, chopped (optional)

1 stalk coriander leaf, chopped



Make It


Combine ingredients A and refrigerate for at least an hour, or overnight for better taste.

Meanwhile marinate fish fillet with MAGGI® Oyster Sauce and lime juice for 10 mins.

Grill fish until brown on both side and place on serving plate.

Pour mixture A over grilled fish and serve.