Spiced fish with coconut sambal

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 13
Servings 6
Time

Ingredients

  • 2
    whole fish, cleaned
  • 60
    ml
    fish spice (of your choice, or use an Indian-style blend, from Indian shops and supermarkets)
  • 30
    ml
    olive oil
  • 0.50
    lemon, the juice
  • 3
    limes, cut into wedges
  • FRESH COCONUT SAMBAL
  • 10
    ml
    black mustard seeds, fried in a dry pan until they pop
  • 1
    green chilli, very finely chopped
  • 2
    limes, the juice
  • 2
    ml
    salt
  • 5
    ml
    sugar
  • 30
    ml
    fresh coriander, roughly chopped
  • 1
    small coconut, cracked open and shaved with a potato peeler
 

Method

 
Wash the fish well and make shallow slits along the body of the fish on both sides.
Mix fish spice with olive oil and lemon juice and rub over fish, and into slits, on both sides.
Oil a braai grid well, place fish on grid and cook over coals for about 10 minutes each side.
Serve topped with coconut sambal, or more simply, with wedges of fresh lime.
Note: The fish may be baked in a preheated 200 °C oven for about 20 minutes.

FRESH COCONUT SAMBAL
Mix seeds, chilli, lime juice, salt and sugar together.
Marinate for 30 minutes.

 

Read more on: fish/seafood  |  bake  |  grill
 

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