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Ikan Panggang (Grilled Fish)

INGREDIENTS

4 small mackeral (ikan kembung)
1 cup/ 250ml thick santan (from 1 coconut to 3/4 cup water)
1/2 tsp salt
1 tbsp sugar

SEASONING INGREDIENTS

1/4 tsp salt
juice of 1 lemon

POUNDED INGREDIENTS

2 onions
2 cloves garlic
4 fresh chillies
1/2 in/ 1.3cm turmeric (kunyit)
2 slices ginger

HINT: Try not to marinate the fish too long, otherwise the fish meat will become too soft and tasteless.

To prepare:

Rub seasoning ingredients on fish. Set aside for 10 minutes.
Mix santan with finely pounded ingredients and add salt & sugar.
Mix well.
Place fish in santan mixture. Let stand for about 1 hour.
Drain fish.
Simmer the seasoning liquid and santan mixture over low heat till mixture thickens.
Arrange fish on a grill over glowing charcoal fire.
Baste from time to time with santan mixture.
When cooked, arrange on a serving place or a sheet of banana leaf for effect.

Serve with white rice.

You can also serve the fish by itself. Add sambal cencaluk* as a side dipping dish.

To make the cencaluk*, rinse 1 cup preserved shrimps. Cut 2 red chillies and 5 chilli padi (small hot chillies) into cubes. Cut 6 shallots into slices and chunks. Add the juice of about 10 limes. Mix all ingredients together. Place in an attractive dipping dish.

Serve this dish on a piece of banana leaf to wow your friends

FYI: *Cencaluk, orignated from Melaka, Malaysia, is an all time favourite of Nyonyas. (Chinese Malay decendents)

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