SPICY GRILLED FISH

Bangsamoro Halal Dish

with Maria Fhebie Ortil

Spicy Grilled Fish – grilled fish wrapped with banana leaves with spice marinade and seasoning. The fish is so tender, moist, with intense aroma and flavors.This is probably one of the best grilled fish recipes ever, with juicy, tender, moist fish with complex flavors. The banana leaves impart intense aroma and earthy fragrance to the fish.During summer it’s just timely to fire up the grill. This is a classic dish found in country like Malaysia. 

Grilled fish is very popular in Malaysia. It’s called ikan panggang and sold by street vendors or in restaurants. 

This fish grill is usually wrapped with layers of banana leaves, marinated with spice-laden marinade called sambal (spice paste) and grilled over charcoal fire.

This is probably one of the best grilled fish recipes ever, with juicy, tender, moist fish with complex flavors. The banana leaves impart intense aroma and earthy fragrance to the fish.

Spicy Grilled Fish

GRILLED FISH MARINADE

Fresh fish is marinated with sambal or spice paste; it lends the fish grill with layers upon layers of complex and delicious flavors. The sambal consist of ingredients below:

Fresh red chilies
Lemongrass
Belacan or Malaysian shrimp paste
Sugar and salt as seasoning

HOW TO GRILL FISH ON GAS GRILL

Heat up the grill. When the heat hits 300 degrees Fahrenheit, place the fish and banana leaves on the rack or the side with no direct heat.
Cover the lid to barbeque the fish with the circumventing hot air for about 5 minutes.
Open the lid and flip the fish over to cook the other side. Add more sambal marinade or seasoning on the fish.
Cover the lid to bbq the fish again until it is cooked through.
Place the fish and the banana leaves on direct heat for 1 minute, or until the banana leaves start to burn. Remove the fish from heat and serve immediately.

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