Main
Fihunu Mas (grilled spiced marinated fish)
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
- White fish fillet — to buy4 (whole, gutted and scaled, ~300 g each)
- Red chili — to buy3
- Garlic — to buy4 cloves
- Ginger — to buy1 piece (4 cm)
- Turmeric — to buy1 tsp
- Lime — to buy2
- Neutral oil — to buy3 tbsp
- Salt — to buy1 tsp
Preparation
Rinse the fish and pat them dry well with paper towel. Score the skin with 3 diagonal cuts on each side so the marinade penetrates well and the fish cooks evenly.
Blend the red chillies, garlic, ginger and turmeric with 1 tbsp of oil until you get a smooth paste.
Generously coat the fish with this paste, inside, outside and in the cuts. Season with salt.
Let marinate in the fridge for at least 30 minutes, ideally 1 hour, so the spices really soak into the flesh.
Preheat a grill or barbecue to medium-high heat and brush the grate with oil to stop the fish sticking.
Grill the fish for 6 to 7 minutes per side depending on their size, turning gently only once, until the flesh flakes easily with a fork.
Drizzle with lime juice as soon as it comes off the grill and serve immediately, still steaming.