Malu roast

Malu roast

Spicy barbecued fish

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 x 500g small whole tailor or mullet
2 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 small onion, sliced
2 garlic cloves, peeled
2 slices fresh ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 curry leaves, crushed, (optional)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder, or to taste
1 tablespoon oil
banana leaves or foil, for wrapping

Method

  1. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly. Cut diagonal slashes in the flesh with a sharp knife, about 2.5 cm apart, and rub each fish with a little of the lemon juice, salt, turmeric and pepper.
  2. Put all of the remaining ingredients into a food processor and process to a smooth paste (or use a mortar and pestle). Rub the mixture all over each fish, making sure it is pushed well into the slashes and body cavity. Spoon any remaining mixture over the fish and wrap each fish in banana leaves or foil to make a neat parcel. Put over glowing coals or under a preheated griller and cook for 10 minutes on each side. Open the parcel for the last few minutes of cooking to evaporate any excess moisture. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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