Grilled Fish Sunda Kelapa Recipes

Steps:

• 1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

Steps:

• Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
• Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, in each side of each fish. Place the fish in a nonreactive baking dish large enough to hold them in one layer and set aside while you prepare the bumboo.2. Combine the lime juice, water, and salt in a medium-size bowl and whisk until the salt is dissolved. Pour the mixture over the fish in the baking dish, turn once or twice to coat, then cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to medium-high.4. Meanwhile, prepare the spiced butter. Melt the butter in a small, heavy saucepan over low heat, then stir in the lime juice, soy sauce, garlic, shallot, ginger, and turmeric. Simmer until fragrant but not brown, about 5 minutes, then remove from the heat.5. When ready to grill, drain the fish, reserving the bumboo. Brush each fish on both sides with the spiced butter. Generously oil the grill grate and arrange the fish on it. Brush the fish lavishly with the reserved bumboo. Grill until the undersides of the fish are nicely browned, 6 to 10 minutes, brushing with additional spiced butter and bumboo as the fish cook.6. Using a long spatula, carefully invert each fish onto a banana leaf or foil rectangle. Brush again with spiced butter and continue grilling until the fish are nicely browned on their second sides and the flesh breaks into firm flakes when pressed with a finger, 6 to 10 minutes more brush once more with the butter as the fish finish cooking.7. Using the spatula, carefully transfer the fish to a serving platter. Bring them to the table and fillet, and serve, or serve whole, to be eaten with fingers.