Grilled Fish Sunda Kelapa Recipes

GRILLED FISH WITH SAUCE VIERGE

Steps:

• 1. Preheat the grill to medium-high.2. Place the fish in a nonreactive baking dish. Brush all sides with some of the oil and season with salt and pepper, then set aside to marinate while you prepare the sauce.3. Combine the tomatoes, garlic, basil leaves, oil, 2 tablespoons lemon juice, vinegar, and salt and pepper in a nonreactive bowl and toss gently to mix. Taste for seasoning, adding salt, pepper, and lemon juice as necessary the sauce should be highly seasoned.4. When ready to cook, brush each fish lightly on both sides with more oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling basket otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.5. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish (if desired) and serve immediately, topping each serving with a generous spoonful of the sauce.Serves 4

GRILLED FISH SUNDA KELAPA

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, in each side of each fish. Place the fish in a nonreactive baking dish large enough to hold them in one layer and set aside while you prepare the bumboo.2. Combine the lime juice, water, and salt in a medium-size bowl and whisk until the salt is dissolved. Pour the mixture over the fish in the baking dish, turn once or twice to coat, then cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to medium-high.4. Meanwhile, prepare the spiced butter. Melt the butter in a small, heavy saucepan over low heat, then stir in the lime juice, soy sauce, garlic, shallot, ginger, and turmeric. Simmer until fragrant but not brown, about 5 minutes, then remove from the heat.5. When ready to grill, drain the fish, reserving the bumboo. Brush each fish on both sides with the spiced butter. Generously oil the grill grate and arrange the fish on it. Brush the fish lavishly with the reserved bumboo. Grill until the undersides of the fish are nicely browned, 6 to 10 minutes, brushing with additional spiced butter and bumboo as the fish cook.6. Using a long spatula, carefully invert each fish onto a banana leaf or foil rectangle. Brush again with spiced butter and continue grilling until the fish are nicely browned on their second sides and the flesh breaks into firm flakes when pressed with a finger, 6 to 10 minutes more brush once more with the butter as the fish finish cooking.7. Using the spatula, carefully transfer the fish to a serving platter. Bring them to the table and fillet, and serve, or serve whole, to be eaten with fingers.

GRILLED SEA BASS WITH FRESH ARTICHOKE SALAD / LOUP DE MER GRILLE' AUX ARTICHAUT

Steps:

• 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper and brush both sides with 2 tablespoons oil. Set aside to marinate for 20 minutes.3. Meanwhile, prepare the artichoke salad. Tear the green outer leaves off the artichokes and cut off the ends of the stems using a sharp knife. Cut the artichokes into paper-thin slices, preferably on a mandoline, or by hand. Toss them with the lemon juice in a nonreactive bowl.4. Add the tomato, basil, chives, garlic, anchovy (if using), and oil to the artichokes and toss gently but thoroughly to mix. Add salt and pepper to taste the mixture should be highly seasoned. Set aside.5. When ready to cook, brush each fish lightly on both sides with additional oil and sprinkle with more salt and pepper. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grate and place both fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 8 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 8 to 10 minutes.6. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish, then spoon the artichoke salad over the fish to serve.Serves 4Note: Baby artichokes are available in May and June at Italian markets, specialty greengrocers, and many supermarkets. If you can't find them, use one 10-ounce package frozen artichoke hearts, prepared according to package directions, then thinly sliced and tossed with lemon juice. In a real pinch, you can use canned artichoke hearts just make sure you rinse and drain them well before slicing.

GRILLED FISH WITH BRAZILIAN GARLIC MARINADE

Steps:

• 1. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Place in a nonreactive baking dish just large enough to hold them flat in a single layer and set aside while you prepare the marinade.2. Combine the garlic, onion, bell pepper, oil, wine, ketchup, paprika, salt, and black pepper in a blender and process to a smooth purée. Add the cilantro and pulse just to mix. Pour the mixture over the fish in the baking dish, turning the steaks to coat. Cover and let marinate, in the refrigerator, for 1 hour.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade and arrange, facing in the same direction, on the hot grate. If using tuna, grill until cooked to taste, 3 to 4 minutes per side for medium-rare, turning over carefully with a long spatula (see Note). For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.5. Transfer the steaks to serving plates or a platter and serve immediately.Serves 4Note: If using swordfish or salmon, cook the steaks until opaque in the center when pierced with a knife, 4 to 6 minutes per side.

GRILLED SALT COD

Steps:

• 1. Place the salt cod in a large bowl and pour in enough cold water to cover by 1 inch. Cover with plastic wrap and place in the refrigerator to soak for 24 hours. (If the cod has skin on it, soak it skin side up.) Change the water 3 or 4 times to make the cod less salty.2. Drain the salt cod, then rinse under cold running water. Drain again and pat dry with paper towels. Cut the cod into 4 equal parts and remove any skin.3. When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes. Meanwhile, lightly brush each piece of cod with some of the oil, using 1 1/2 to 2 tablespoons. Oil the grate as well, then arrange the pieces of cod on the hot grate and grill until nicely browned on the bottom, 3 to 6 minutes. Using a long spatula, carefully turn the pieces over and grill until browned on the second side and flaky and piping hot in the center, 3 to 6 minutes more. While the fish finishes cooking, place the remaining oil in a small saucepan and heat almost to smoking on the side burner of the grill, if you have one, or over medium heat on the stovetop.4. Using the spatula, transfer the fish to a heatproof platter. Divide the garlic slices among the fish pieces, concentrating them in the center sprinkle with the coarse pepper. Pour the hot oil over the fish, especially where the garlic is (the garlic should sizzle and brown). Serve immediately, accompanied by lemon wedges.Serves 4

THAI GRILLED FISH WITH SWEET-SOUR TAMARIND SAUCE / PLA POW

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, on each side of each fish. Place the fish in a nonreactive baking dish or roasting pan just large enough to hold them in a single layer. Combine the fish sauce and lemon juice in a small bowl and whisk to blend, then pour the mixture over the fish. Turn the fish once or twice to coat, then sprinkle with the lemon slices and pepper. Cover and let marinate in the refrigerator for 30 minutes.2. Preheat the grill to medium-high.3. While the fish marinates, prepare the sauce. Combine the sugar, Tamarind Water, and fish sauce in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer gently, uncovered, until thick and well flavored, 5 to 10 minutes, stirring occasionally.4. Meanwhile, heat the oil to 350°F in a small, heavy skillet over medium-high heat. Add the shallots and fry until crisp, 1 to 2 minutes. Using a wire skimmer, remove the shallots from the oil to paper towels to drain. Add the sliced garlic to the hot oil and fry until crisp, 1 to 2 minutes, then remove with the skimmer to paper towels. Add the sliced chiles to the hot oil and fry until crisp, another 1 to 2 minutes, then transfer with the skimmer to paper towels. Set the oil aside to cool.5. Remove the sugar mixture from the heat and stir in the lemon juice and half each of the fried shallots, garlic, and chiles, setting the remainder aside for garnish. Cover the sauce and set aside to keep warm.6. When ready to cook, remove the fish from the marinade and blot dry with paper towels. Brush each fish on both sides with the reserved frying oil. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, oil the grill grate and place each fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the fish breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.7. Using the spatula, carefully transfer the fish to a platter. Bring them to the table and fillet, then spoon half the sauce over the fillets and sprinkle with the remaining fried shallots, garlic, and chiles. Serve immediately, accompanied by the remaining sauce.Serves 4

BAHAMIAN-STYLE WHOLE GRILLED SNAPPER

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 or 5 diagonal slashes, to the bone, in each side of the fish. Set the fish aside.2. Thinly slice 2 of the chiles cut the other chile lengthwise in half. Cut one of the limes in half lengthwise, then into thin crosswise slices. Cut the second lime in half crosswise. Juice the remaining limes.3. Rub the fish all over with the cut chile and lime. Sprinkle salt and pepper in the cavity and into the slashes in the sides of the fish. Place a slice each of chile, lime, ginger, and garlic in each slit and under each gill, then place the remaining slices in the cavity. Place the fish on the banana leaf or foil on a large platter. Pour the lime juice over the fish and season again with salt and pepper, then drizzle with oil, if using. Cover and let the fish marinate, in the refrigerator, for 30 minutes or so while you preheat the grill.4. Set up the grill for indirect cooking and preheat to high.5. When ready to cook, place the fish, on its banana leaf, in the center of the grill away from the heat. Cover the grill, and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 10 to 12 fresh coals after 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish.Serves 4