Be Pasih Mepanggang

Marinated Grilled Fish


The fragrance of seasoned fresh fish
sizzling over charcoal is almost irresistible.

This recipe comes from the popular Ulam restaurant in Buala village,
not far from the 5-star hotels of the southern resort area of Nusa Dua.

  1 kg (2 lb) whole snapper, cleaned
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1 teaspoon powdered white pepper
1 cup spice paste for seafood
oil to brush on fish

With a sharp knife cut 4 slits about 2 cm (3/4 in) deep on both sides of the fish. This allows the seasoning to penetrate better and the fish to cook more evenly.

Season outside with lime juice, salt and pepper. Fill the inside of the fish with seafood spice paste. If possible leave the fish to marinate for several hours to improve the flavour.

Brush with a little oil, place on charcoal grill, and cook over medium heat. Serve with Sambal Tomat, Sambal Matah, and white rice.

Helpful hint:
As fish tends to stick very easily, be sure to oil both the fish and the grill liberally before cooking. If you use a hinged wire grilling rack that holds the fish firmly, it makes the cooking much easier and ensures the fish doesn’t break up. Snapper can be replaced by any other whole white-fleshed fish suitable for grilling such as perch or sea bass.

Selamat makan!

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