Malaysian Grilled Fish
You can use any fish you like for this, it even works with whole fish- just score in to the flesh to allow the marinade to seep in.
Preparation time: 10 minutes Quantity: Serves 2 Cooking time: 15 minutes
Ingredients
2 fillets of fish i.e.-red mullet, haddock, snapper,monk, tapia etc,- bone out but skin on
Marinade;-
50ml coconut milk
50ml tamarind liquid or 1 teaspoon tamarind paste mixed with water to 50ml
50g/2oz shallots finely chopped
1 clove garlic crushed
1 teaspoon fresh ginger grated
1 teaspoon turmeric
1/2 teaspoon chilli paste or 1/2 finely chopped red chilli
Method
- Score the skin, with several slashes
- Mix up the marinade
- Rub over the fish and leave in the marinade for a minimum 20 minutes
- Fry the fish skin side down in hot oil to seal and brown 1-2 minutes
- Lay on the marinade mix in an ovenproof dish and bake for 10 minutes- till cooked
- Serve with coconut rice