posted by Terrytx 02-21-100 6:30 AM
* Exported from MasterCook *
Grilled Fish Gurney Drive (Malaysia)
Recipe By :Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Grilling
Amount Measure Ingredient -- Preparation Method
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2 large shallots, coarsely chopped
6 cloves garlic, coarsely chopped
2 large or 6 small stalks lemongrass, trimmed and coarsely chopped
1 1/2 tablespoons chopped fresh ginger
2 serrano chilies, coarsely chopped (for milder dish, seed the chiles)
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
salt, to taste
Fish and Basting Mixture:
4 small whole fish, such as mackeral, porgies, or grunts (each about 1 lb.)*, cleaned and trimmed of fins, heads, and tails left on
2 tablespoons canned coconut milk
2 tablespoons unsalted butter, melted
Prepare spice paste. Process all spice past ingredients in blender until smooth. Transfer to a small nonstick skillet and cook over medium heat until richly flavored and shiny with oil, 5-10 minutes, stirring often to prevent sticking. Remove from heat and let cool.
Preheat grill to medium-high.
Meanwhile, rinse fish, inside and out, under cold running water, then drain and pat dry with paper towels. Using a thin, sharp knife, cut a pocket in each side of each fish from front to back. Setting half the spice paste aside for later use, spoon the remaining paste into the cavities of the fish, then into the pockets on the sides, dividing the paste evenly.
When ready to cook, combine the coconut milk and melted butter in a small bowl and whisk to blend; brush over each fish on both sides.
Oil the grill grate. If you're worried about the fish sticking, use hinged fish grilling basket; otherwise, place the fish directly on the hot grill and cook on the first side until the skin is dark and crisp and the fish is cooked through to the bone on that side, 6-10 minutes. Turn and brush with any remaining coconut milk mixture; spoon on remaining spice paste. Cook until fish flakes easily with a fork, another 6-10 minutes.
Using a spatula, carefully transfer the fish to a platter. Bring to the table and fillet and serve immediately.
"The Barbecue Bible"
Notes : *You can also use steak fish, like salmon or swordfish; or even fillet fish like bluefish.
The spice paste can be prepared ahead of time. Refrigerate in a tightly covered container for up to 1 week.
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