Charcoal-grilled sea fish

Charcoal-grilled sea fish

Ikan bakar colo-colo (Ujung pandang)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2 relatively oily sea fish
diluted tamarind water
salt
vegetable oil

Method

  1. Soak the fish in tamarind water and salt for 20–30 minutes.
  2. Remove fish from the marinade and dry it with paper towels. Brush the fish all over with oil, make 2 or 3 slashes across the sides and wrap it in banana leaves or use an oiled fish grill so that it can be turned over without breaking. Grill over a charcoal fire.
  3. Serve on a plate accompanied by a bowl of Sambal Tomat.
Tags:
SBS
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