Grilled fish, javanese-style

Grilled fish, javanese-style

Ikan panggang jawa

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 small flat sea fish
1 garlic clove, smashed and chopped
2 tablespoons javanese soya sauce
or 2 tablespoons dark soya sauce, mixed with 1 tablespoon brown or palm sugar
1 tablespoon water
butter, for basting
3 hot red chillies, finely sliced
1 tablespoon lime juice, or to taste

Method

  1. Clean and scale the fish and make two or three slashes down the sides. Mix the garlic with 1 tablespoon of the soya sauce and the water. Marinate the fish in this mixture for about 1 hour.
  2. Put the fish in a fish grill which will allow you to turn it easily, and grill it over a very low charcoal fire, basting with a little butter as it cooks to prevent any drying out. (You can do this under the grill, but the charcoal fire produces a more delicious result.)
  3. When the fish is cooked serve on a plate and spoon over a final spice mixture made from the rest of the soya sauce, the sliced chillies and the lime juice.
  4. You can cook this recipe in the microwave as well. Add 1 tablespoon lime juice to the marinade mixture, put the fish in a microwave dish and pour in the marinade. Scatter the sliced chillies over the top, cover with plastic wrap and cook. Before eating the fish, squeeze over additional lime juice if you need it.
  5. If you have a bigger or drier fish, a better way of cooking is to wrap it in greased foil (or banana leaves). Use 2 cloves garlic and combine more soya sauce, lime juice and chillies to taste. Marinate the fish in this mixture for a while then transfer the fish to the foil, spooning the marinade around it. Wrap securely and bake on top of a charcoal fire, turning only once, or in a medium oven. Allow about 10 minutes for the first 500 g and 7–10 minutes for each additional 500 g.
Tags:
SBS
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