Ingredients with Measurements:
- 1 whole fish (about 1 kg), cleaned and scaled
- 3 stalks lemongrass, bruised
- 3 kaffir lime leaves, torn
- 2 cm lengkuas (galangal), sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Preheat the grill or oven to medium-high heat.
2. In a small bowl, mix together the minced garlic, sliced red chilies, salt, sugar, and vegetable oil to make a marinade.
3. Rub the marinade all over the fish, inside and out.
4. Stuff the fish cavity with the bruised lemongrass, torn kaffir lime leaves, and sliced lengkuas.
5. Place the fish on the grill or in the oven and cook for 15-20 minutes, flipping once halfway through, until the skin is crispy and the flesh is cooked through.
6. Remove the fish from the heat and let it rest for a few minutes.
7. Serve the fish with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Protein per serving: 35g
Carbohydrates per serving: 3g
Sodium per serving: 500mg
Substitutions for ingredients:
- Lemongrass: Use 1 tsp of lemongrass paste or 1 tsp of grated lemon zest instead.
- Kaffir lime leaves: Use 1 tsp of lime zest instead.
- Lengkuas: Use 1 tsp of ginger or turmeric instead.
- Red chilies: Use 1 tsp of chili flakes or 1 tsp of paprika instead.
Variations:
- Use different types of fish, such as salmon or snapper.
- Add sliced onions or bell peppers to the marinade for extra flavor.
- Use coconut oil instead of vegetable oil for a tropical twist.
- Add a tablespoon of soy sauce to the marinade for a savory umami flavor.
Tips and tricks:
- Make sure to oil the grill grates or baking sheet before placing the fish on it to prevent sticking.
- Use a fish basket or aluminum foil to make flipping the fish easier.
- To check if the fish is cooked through, insert a fork into the thickest part of the flesh. If it flakes easily, it's done.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish on a platter with fresh herbs and sliced vegetables for a colorful and appetizing presentation.
Garnishes:
Garnish the fish with chopped cilantro or parsley for a pop of color and freshness.
Pairings:
Serve the fish with steamed rice and a side of stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Grilled eggplant
- Steamed broccoli
Troubleshooting advice:
- If the fish is sticking to the grill or baking sheet, gently loosen it with a spatula or tongs.
- If the skin is not crispy enough, turn up the heat or broil the fish for a few minutes at the end of cooking.
- If the fish is overcooked, it will be dry and tough. Check the fish frequently and remove it from the heat as soon as it's cooked through.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking.
- Use a food thermometer to ensure that the fish is cooked to a safe internal temperature of 145°F.
- Store leftover fish in the refrigerator within 2 hours of cooking.
Food history:
Lengkuas, also known as galangal, is a root vegetable commonly used in Southeast Asian cuisine. It has a spicy and citrusy flavor and is often used in curries and marinades.
Flavor profiles:
This dish has a spicy, tangy, and aromatic flavor profile, thanks to the lemongrass, kaffir lime leaves, and lengkuas.
Serving suggestions:
Serve this dish as a main course for a family dinner or a special occasion.
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Region: Indonesian