Ingredients with Measurements:
- 2 lbs of fresh fish fillets (such as salmon or tilapia)
- 1/4 cup of soy sauce
- 2 tablespoons of honey
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1 tablespoon of vegetable oil
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes, salt, and pepper until well combined.
2. Add the fish fillets to the mixture and coat them well. Cover the bowl with plastic wrap and marinate the fish for at least 30 minutes in the refrigerator.
3. Preheat the grill or grill pan over medium-high heat. Brush the grill grates or pan with vegetable oil.
4. Remove the fish fillets from the marinade and place them on the grill or grill pan. Cook for about 3-4 minutes per side or until the fish is cooked through and has grill marks.
5. Remove the fish from the grill or grill pan and let it rest for a few minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 8g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Soy sauce: tamari or coconut aminos
- Honey: maple syrup or agave nectar
- Rice vinegar: apple cider vinegar or white wine vinegar
- Sesame oil: vegetable oil or olive oil
- Red pepper flakes: cayenne pepper or paprika
Variations:
- Use different types of fish such as halibut or swordfish.
- Add sliced scallions or cilantro to the marinade for extra flavor.
- Serve the grilled fish with a side of steamed rice or roasted vegetables.
Tips and tricks:
- Make sure to oil the grill grates or pan well to prevent the fish from sticking.
- Don't overcook the fish as it will become dry and tough.
- Use a fish spatula to flip the fish on the grill without breaking it.
Storage instructions:
Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled fish, place it in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the grilled fish on a platter with sliced lemons and fresh herbs for garnish.
Garnishes:
Sliced lemons, fresh herbs such as cilantro or parsley.
Pairings:
Serve the grilled fish with a side of steamed rice or roasted vegetables.
Suggested side dishes:
Steamed rice, roasted vegetables, or a side salad.
Troubleshooting advice:
If the fish is sticking to the grill grates or pan, it may not be oiled enough. Make sure to oil the grates or pan well before cooking.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Timlo Grilled Fish is a popular dish in Indonesian cuisine. It is often served with a side of steamed rice and vegetables.
Flavor profiles:
The marinade for the Timlo Grilled Fish is sweet, salty, and slightly spicy. The fish has a smoky flavor from being grilled.
Serving suggestions:
Serve the Timlo Grilled Fish as a main dish for dinner or as part of a seafood platter for a party.
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