Spicy Grilled Fish
Fish is grilled all along India’s coastline, using a variety of marinades and basting sauces. Sometimes the grilling is done over rice straw, at other times over smouldering coconut husks. I have used my indoor grill here but you could also grill outdoors over charcoal. What helps the grilling enormously is a hinged, double-racked ‘holder’. The fish is placed securely inside it. It can then be turned and basted with ease. If you cannot find one, just oil your grill rack well and lay your fish directly on it.
Ingrediënten
- 550 g 1¼lb trout, salmon trout or salmon, scaled, cleaned and left whole
- salt
- 3 tablespoons lemon juice
- 50 g 2oz onion, peeled and coarsely chopped
- 2 garlic cloves peeled and coarsely chopped
- 2.5 cm 1in piece fresh ginger
- 1 fresh hot green chilli, sliced
- ¼ teaspoon ground turmeric
- 1 teaspoon garam masala
- ¼ teaspoon chilli powder
- 175 ml 6fl oz tinned coconut milk, well stirred
- vegetable oil
Instructies
- Step One Wash the fish well and pat dry. Cut 3–4 deep, diagonal slits across both sides of the fish. Rub with ½ teaspoon salt and 1 tablespoon of the lemon juice. Set aside as you make the marinade.
- Step Two Combine the remaining lemon juice, ¼ teaspoon salt, onion, garlic, ginger, green chilli, turmeric, garam masala and chilli powder in the container of an electric blender and blend until smooth. Empty the paste into a shallow dish large enough to hold the fish. Add the coconut milk and mix. Now put the fish into the dish and rub with the marinade. Leave for 5–10 minutes.
- Step Three Meanwhile, preheat your indoor griil and oil your grilling rack with a little vegetable oil. The rack should be placed about 15cm (6in) from the source of heat. Lift the fish out of the marinade and place it in (or on) the rack. Grill for about 25 minutes, turning every 5 minutes and basting frequently with the marinade; if you do not have a hinged rack, turn only once, midway through the cooking, using the flat side of a large chef’s knife. If the fish is browning too fast, distance it some more from the source of heat. Do not baste towards the end to allow the fish to form a crust.
