Grilling the Fish
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire. ...
- Clean and oil the grill grates. ...
- Line the grill with two layers of banana leaves. ...
- Remove the fish from the marinade (discard the marinade). ...
- The fish is cooked when the flesh separates easily. ...
- Mix together the sambal belacan and the shallot.
Rating
(1) · 30 min
Sep 12, 2022 · Ingredients · 2 fish such as bass, snapper, mackerel or tilapia · 5 cloves garlic · 1 x 5cm (2 inches) ginger · 1 x 5cm (2 inches) galangal · 3 red ...
Mar 30, 2022 · Clean the fish and make 3 diagonal slits on both sides of the fish. · Add cooking oil, shallots, garlic, ginger, red chili, and salt to a blender ...
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Duration: 18:34
Posted: Jun 26, 2021
Posted: Jun 26, 2021
1 hr 8 min
Sep 4, 2015 · 1 large / 2 medium sized whole fish (about 600 g) – either Snapper, Tilapia, Seabass, etc (I'm using yellow tail) · Juice from 1 lime · Marinade: ...
May 28, 2016 · Place the fish on the grill and cook for 4 minutes. Once the edges start to get charred, use a spatula to gently lift underneath the fish. If ...
30 min
Sep 19, 2017 · Ingredients of Ikan Bakar · 2 fish · 3 tablespoon lime juice · 5 chopped baby onions · 5 cloves garlic. 1 ginger.
35 min
Nov 25, 2015 · Once cooled, coat fish and marinate fish for 1 - 2 hours. Heat a wide pan over medium high heat. Place a few layers of banana leaves on the pan.
Rating
(2) · 45 min
Apr 11, 2018 · Instructions · In a food processor combine chillies, shallots, belacan and lemongrass, blend well to make a smooth paste. · In a wok add the oil ...
Rating
(2) · 50 min
Jan 13, 2020 · Ingredients. 0.5x 1x 2x · 2 large whole fishes scaled and gutted · 1 Tbsp cooking oil plus more to brush on the fishes later ...