Ikan panggang pedis

Ikan panggang pedis

Grilled fish with chillies

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

This very simple recipe was given to me by an Indonesian fish seller. If you like hot chillies as an accompaniment to fish, you will enjoy this dish. Buy the portion of fish just above the tail if possible, so that you avoid the stomach cavity.

Ingredients

Quantity Ingredient
1.5kg whole tuna or spanish mackerel, cleaned and scaled
sambal ulek
or fresh red chillies, ground
salt, to taste (optional)
lemon juice, to taste (optional)

Method

  1. Put the fish a good distance above glowing coals or place under a preheated griller. Cook slowly until the skin is very brown and the fish is cooked through.
  2. Serve the fish, in portions, with sambal ulek or fresh chillies pounded to a pulp using a mortar and pestle. If you do not want too much heat in the sauce, remove the seeds first. Add a little salt and lemon juice to the chilli, if desired, and take tiny dabs with the fish.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again