This is a charcoal-grilled fish from Indonesia and Malaysia. The fish is seasoned with a spice marinade usually wrapped in banana leaves before being laid on a hot grill.
My method is to show you how you can pan fry this dish, brushed with a basting sauce to keep moist, which is equally delicious.
INGREDIENTS:
1 large or 2 medium whole Seabass (or Snapper)
MARINADE – 4 candlenuts or unsalted cashew nuts (optional)
1 – 2 garlic cloves (optional – to your preference)
1 teasp. shrimp paste
1 tblsp tumeric powder
1 teasp. chilli powder
4 shallot onions (chopped finely)
1 lemon grass (bottom few inches – chopped into pieces)
1 teasp. coriander powder.
1 teasp salt
1 teasp. granulated sugar
2 tblsp of vegetable oil
Juice of fresh lime.
BASTING SAUCE:
1/4 cup Kecup Manis (sweet soya sauce)
1 tablesp of butter or margarine – melted
1 teasp of vegetable oil
YOUR STARTER CHOPPING BOARD:
Chop up your raw ingredients for the marinade and place in a blender with the rest of marinade ingredients.
Ensure you blend well into a paste.
Take your fresh fish and score some grooves (to the bone) into the skin. Then start to rub in the marinade on the fish, ensuring the grooves are also filled.
Treat your other fish in the same way. Some people would prefer to have the fish head cut off but it does add to the flavour while you fry and baste later.
Leave the fish aside on a plate while you start prepare your boiled white rice and “Chilli Slaw”, recipe for the “Chilli Slaw” can be found at link HERE
Place your fish in a hot shallow frying pan. You should hear the oil start to sizzle as soon as you add the fish.
After a couple of minutes, turn the fish over. Then start to baste the fish with a wide brush – to keep the fish moist.
Keep basting and turning the fish over, until you are happy it is cooked to your satisfaction. Some people might prefer it slightly more crispy. Afraid I took a chunk out of mine, while turning over!
Prepare your dish with either vegetables / chilli slaw or both! (as in photo) with white boiled rice. Garnish with coriander leaves. You can use the rest of the basting sauce, heated and drizzle over the fish. I hope you will enjoy …..
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
CONTACT FORM: Please leave a comment …..
We would love to hear from you and appreciate if you will “Share” your comments with us. This will help us make a compilation of your experience of “Linda’s Kitchen”.
Your email address will not be published. Please fill in the form below with a brief description of your experience so we can contact you for more details. Thank you ……