Ingredients with Measurements:
- 2 medium-sized Engkala fish
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 2 tablespoons of olive oil
- 1 lemon, sliced
Special equipment needed:
- Grill
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Clean the fish and pat dry with paper towels.
3. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder.
4. Rub the spice mixture all over the fish, making sure to coat both sides.
5. Drizzle olive oil over the fish and rub it in.
6. Cut a large piece of aluminum foil and place the fish on top.
7. Add lemon slices on top of the fish.
8. Wrap the fish tightly with the aluminum foil.
9. Place the fish on the grill and cook for 10-12 minutes on each side.
10. Remove the fish from the grill and carefully unwrap the aluminum foil.
11. Serve the fish hot with additional lemon slices.
Time:
Preparation time: 10 minutes
Cooking time: 20-24 minutes
Temperature:
Medium-high heat
Serving size:
2-4 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 2g
Protein: 25g
Substitutions for ingredients:
- Any type of fish can be used instead of Engkala fish.
- Canola oil or vegetable oil can be used instead of olive oil.
Variations:
- Add chopped herbs such as parsley or cilantro to the spice mixture.
- Add sliced onions and bell peppers on top of the fish before wrapping it in aluminum foil.
Tips and tricks:
- Make sure to rub the spice mixture all over the fish to ensure even seasoning.
- Use a meat thermometer to check the internal temperature of the fish. It should reach 145°F.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a platter with additional lemon slices and chopped herbs.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted potatoes
- Steamed rice
Troubleshooting advice:
- If the fish is sticking to the aluminum foil, spray the foil with cooking spray before placing the fish on top.
- If the fish is not cooked through, place it back on the grill for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking.
- Use a meat thermometer to check the internal temperature of the fish to ensure it is cooked through.
Food history:
Engkala fish is a type of freshwater fish that is commonly found in Southeast Asia.
Flavor profiles:
The Engkala Grilled Fish has a smoky and savory flavor with a hint of citrus from the lemon slices.
Serving suggestions:
Serve the Engkala Grilled Fish as a main course for lunch or dinner.
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Region: Indonesian