Grilled Fish with Spices Recipe

(Ikan Panggang)

Ingredients : Serves 6

500 g

1 clove

1/2 teaspoon

1 teaspoon

1 1/2 cups

1 stalk

2 tablespoons

Fish steaks

Onion, roughly chopped

Fresh red chili

Garlic

Dried shrimp paste

Kencur powder

Salt

Thick coconut milk

Lemon grass

Chopped fresh basil

Vegetable oil

Lemon juice and salt to taste

Method :

Wash and dry fish steaks and put in a single layer in a glass dish.
In a container of electric blender put onion, chili, garlic, dried shrimp paste, kencur and salt with half cup of the coconut milk.
Blend until smooth.
If blender is not available, grate onion and garlic finely and use sambal or chili powder in place of fresh chili.
Crush dried sambal paste and combine all these ingredients with the coconut milk.
Marinate fish in the spice mixture for about 1 hour, turning slices once.
Preheat griller until hot and line tray with foil.
Spoon off marinade, leaving only what clings to the fish.
Put marinade into a small saucepan with the remaining coconut milk, the lemon grass or lemon rind and the chopped basil and put on low heat to simmer, stirring frequently to prevent curdling.
Do not cover.
Brush fish with oil and put under griller about 10 cm from heat until fish is cooked and touched with brown on one side.
Turn fish steaks, brush with more oil and grill other side as before.
If steak is large, divide into serving pieces, removing large center bone.
Arrange fish on serving platter.
Taste sauce and add more salt if necessary and lemon juice to taste.
Spoon over fish and serve.