No-Frills Grilled Fish
Simple-but-satisfying grilled fish.
Good to Know
Serve this grilled fish with a bowl of rice and your favourite mix of 'ulam' for a well-balaced meal.
|500 g||mackerel (ikan kembung)|
|2 tablespoons||turmeric powder|
|2 teaspoons||MAGGI® CukupRasa™|
|100 ml||tamarind juice|
|1 teaspoon||gula melaka|
|1 tablespoon||MAGGI® CukupRasa™|
|1||yellow onion, coarsely minced|
|10||bird's eye chillies, thinly sliced|
|4||red chillies, thinly sliced|
|2 tablespoons||coriander leaves, thinly sliced|
Firstly, prepare the fish. Clean the fish by clearing out the stomach cavity and removing the gills. Cut several deep cuts across the fish on both sides to let it soak up the marinade.
Set it on a plate and rub the turmeric powder and MAGGI® CukupRasa™ inside and over the fish. Allow the fish to marinate for 10 minutes.
Cook the fish on a grill, griddle or barbecue over high heat until it is fully cooked and a little crispy on the outside.
As for the air asam or tamarind sauce, add in tamarind juice, water, gula Melaka and MAGGI® CukupRasa™ and bring the mixture to a boil. Set aside and allow it to cool to room temperature.
Then, stir in the minced onion, bird’s eye chillies, red chillies and coriander leaf into the tamarind sauce mixture.
Enjoy your ikan bakar with the tamarind sauce and enjoy!