Rick Stein's Far Eastern Odyssey by Rick Stein

Author:Rick Stein
Language: eng
Format: epub
ISBN: 9781448140220
Publisher: Ebury Publishing

SERVES 4

4 x 350g sea bream, snapper, silver perch or sea bass, gutted and scaled

For the marinade:

25g shallots, roughly chopped

15g garlic, roughly chopped

1 red bird’s eye chilli, thinly sliced

15g peeled ginger, roughly chopped

7g peeled galangal or extra ginger, roughly chopped

10g peeled fresh turmeric, roughly chopped, or ½ tsp turmeric powder

2 tbsp Tamarind water

4 tbsp vegetable oil

Sambal matah, to serve

Trim the fins from the fish, then working with one fish at a time, open up the belly cavity down to the tail. Split the head almost in half by cutting from under the mouth up towards the top of the head but not quite all the way through. Open up and press firmly along the backbone until the fish is completely flat.

For the marinade, put the shallots, garlic, chilli, ginger, galangal, turmeric, tamarind water and ½ teaspoon salt into a mini food processor and blend to a smooth paste. Tip into a small bowl and stir in 2 tablespoons of the oil.

Paint some of the marinade over both sides of each fish and leave for 10 minutes while you preheat your barbecue or grill to medium-high. Stir the remaining vegetable oil into the remaining marinade.

If you have one, place the fish in a lightly oiled wire fish grill: this makes turning it easier. Otherwise, simply place the fish on the oiled bars of the barbecue or the rack of the grill pan, skin-side up. Cook for 4 minutes on each side, basting regularly with the leftover marinade, until slightly charred and cooked through. Serve straight away with the sambal matah.

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