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Malaysian Grilled Fish (Ikan Bakar)


2 medium-sized Mackerels - cleaned
1 cup coconut milk
1 tbsp sugar
1 lemon (juice only)
1 tbsp salt to clean fish

sal to taste (for paste)
3-4 kalamansi limes cut into halves
(can replace with 1 kaffir lime cut into small wedges)
2 med onions
2 cloves garlic
2 tsp dried shrimp paste (belacan)
2 tbsp or to taste, chili paste
½ tsp turmeric powder
2 large slices fresh ginger, sliced across the grain

To Prepare :

Rub cleaned whole mackerels with lemon juice and salt, set aside 10 mins
Using mortar set or blender, grind onions, garlic, belacan, chili paste, and ginger into a fine paste Add coconut milk, turmeric powder, sugar and salt to taste to the paste, mix well
Marinate mackerels with the paste for 45 mins- 1 hr

Remove mackerels from the marinade.
Put marinade in a small saucepan, boil 1 min, lower heat, simmer till thicken.
Cover the whole mackerels with marinade sauce and wrap the whole fish with banana leaf or aluminium foil separately.

Place the wrapped fish on a hot charcoal bbq grill or indoor grill or stovetop grill pan.

Turning the fish over once.
Total cooking time varies between 10 to 25 mins, depending on the size and thickness of the fish [and the heat of your grill], use a fork on the thickest part to check, fish is done when it flakes easily - do not overcook fish!

Unwrap the fish and squeeze fresh limes on fish just before serving and ENJOY!

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