Using the “Malay” method, you can cook any muddy fish or fish with a strong taste: catfish, carp, silver carp, mackerel, grass carp, etc. If you do not put the lime juice, after step 4, you can marinate the fish in the refrigerator for up to 24 hours.
WHAT DO YOU NEED:
1 large whole pike weighing 1.5-2 kg
5 cm fresh ginger root
1 head of garlic
juice of 2 limes
2 tbsp. l. vegetable oil
1 tsp brown sugar
2 tbsp. l. with a slide of sweet paprika
1 tbsp. l. ground cumin
1 tbsp. l. ground coriander
1 tsp – 1 tbsp. l. hot ground red pepper
1 tbsp. l. freshly ground black pepper
2 tbsp. l. medium sea salt
FOR GARNISH:
ripe tomatoes
white onion
green chili
WHAT TO DO:
- Clean the pike from the scales, gut, remove the gills from the head. Rinse the fish and pat dry.
- Make cuts in the fish, as if you are going to cut it into steaks 2.5–3 cm wide, but do not cut it completely (the spine and belly remain intact).
- Finely grate the peeled garlic and ginger. Add lime juice, sugar and vegetable oil. Add salt and all other spices, mix into a homogeneous paste.
- Rub the fish with the resulting paste, carefully smearing the skin of the fish, incisions and the belly from the inside. Leave to marinate while the coals are cooked.
- Light the coals – they should burn through well and be covered with white ash. Anneal the grate and grease. Rough up the coals a little, put the fish on the wire rack. Fry over medium coals, turning every 5 minutes, until fish is tender, about 30 minutes.
- To serve, cut tomatoes, chili and onion into thin slices. Place the cooked fish on a platter, lay the vegetables on the side of it. Serve immediately.
