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Ikan Panggang spicy Indonesian grilled fish

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Origin of dish:  Thailand
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients (serves 4):

    2 whole cardamom pods
    ¼ tsp crushed chillies
    1 tsp ground ginger
    1 tsp sea salt
    5 shallots, finely diced
    2 stems of lemon grass, tough outer leaves removed, and then finely diced
    1 tsp turmeric
    2 limes
    200ml (7fl oz) coconut cream
    4 whole mackerel, cleaned


1. Gently grind the cardamom pods in a pestle and mortar.
2. Add the crushed chillies, ground ginger and salt and grind together.
3. Transfer to a bowl, stir in the shallots, lemon grass and turmeric.
4. Cut the limes in half and scoop out the flesh. Dice the flesh and add to the bowl.
5. Stir in the coconut cream and mix together.
6. Cut 3 diagonal slits in each side of the mackerel down to the bone to allow the marinade to penetrate right into the center.
7. Add the mackerel and coat evenly with the marinade.
8. Cover and refrigerate for 30 minutes to marinade.
9. Pre-heat the grill to hot and grill the mackerel for 4-5 minutes on each side, basting frequently, until browned and cooked through.
10. Serve immediately with lime wedges.
Advice: Fresh mackerel is a delicious and simple fish when cooked quickly on a hot grill. It is easy to prepare and cook because of its size. This is a fantastic marinade featuring some of the key ingredients of Indonesain cooking that make the food of this region so distinctive. Turneric, ginger and lemon grass and lime are combined with coconut cream, to make this hot and sour marinade.

© Schwartz

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