Sunday, January 23, 2011

Spicy Grilled Black Pomfret (Bawal Hitam)

Spicy food - a must for us. Never mine if we start tearing after eating. So everyday I cook one spicy dish. Today its this spicy grilled fish - wonderful with sambar and rasam.  Try to marinate the fish for at least 4 hours before grilling so that the marination would have nicely soaked up.

3 medium size black pomfret (gut fish and make  2 or 3 deep slits on both sides) 
1/2  tbsp dried chilli paste 
1 tsp ginger paste
1 tsp garlic paste 
1 medium size onion (chopped)
1 tbsp oil
Salt for taste
Lime wedges

In a bowl, mix together the chillies, ginger, garlic,onion and salt.
Rub all over the fish, also stuff into the slits and body.
Marinate for at least 4 hours.
Into a heated grill, drizzle oil and when heated, place fish on top.
Grill both sides of the fish until cooked.
Remove and serve with the lime slices.

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