Marinated Grilled Fish
The fragrance of seasoned fresh fish
This recipe comes from the popular Ulam restaurant in Buala village,
|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.