Sunday, January 23, 2011

Spicy Grilled Black Pomfret (Bawal Hitam)

Helllo happy as ever followers.
In today's segment of "cook with nava-k", nava-k is gonna further grill you upside down. Hehehe! No joke, no fun right? Absolutely!. Remember we have previously grilled "Grilled Mackerel With Yogurt Dip, Otak-Otak and Ikan Pari/Stingray Sambal"? So, per say, per nava is not gonna say anything. Happiness man! Otherwise I will be still staring at my laptop to crack my head on what else except a catchy intro to entice you. Done. Yippie-yeh. One last reminder before I sign off, pair this spicy grilled black pompret/bawal hitam (Fish In Chilli Padi Sauce, Fried Kembung Assam Sauce & Fish In Soy Sauce) with sambar and egg rasam yo, and you will go like please can I have some more yoyo.

3 medium size black pomfret (gut fish and make  2 or 3 deep slits on both sides) 
1/2  tbsp dried chilli paste (blended/grounded dried red chillies)
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 chillies, ginger, garlic,onion and salt.
Rub all over 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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