Malaysian Grilled Mackerel with Turmeric, Chili and Tamarind Paste

What you need

• 2 whole mackerel, about 300 g each, gutted and scaled
• 1 lime, half for the fish, the rest cut into wedges
• 4 shallots, peeled
• 3 cloves garlic
• 2 cm (3/4 in) fresh ginger, peeled
• 1 stalk lemongrass, white part only, sliced
• 3 red chilies, seeded for less heat
• 1 tsp ground turmeric
• 1 tbsp tamarind pulp, soaked in 2 tbsp warm water, then strained
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp vegetable oil
• 2 pieces banana leaves, about 30 cm (12 in) long

Method

Restated from the original video

1. 1

   Rinse the mackerel and pat dry. Cut 3 deep diagonal slashes into each side, down almost to the bone.

2. 2

   Squeeze the juice of half the lime over the fish and rub it in.

3. 3

   Mash the tamarind in its warm water for 1 min and strain the liquid into a bowl, discarding the solids.

4. 4

   Blend or pound the shallots, garlic, ginger, lemongrass, chilies, turmeric, salt, sugar, oil and tamarind liquid into a thick paste.

5. 5

   Rub the paste over the fish, working it into the slashes and the belly. Marinate for 30 min at room temperature, or up to 2 hours in the fridge.

6. 6

   Pass each banana leaf over a gas flame or a hot dry pan for a few seconds until glossy and pliable.

7. 7

   Heat a grill or grill pan to medium-high. Lay the leaves on it and set a fish on each leaf.

8. 8

   Grill for 6-8 min per side, turning once with a wide spatula, until the skin is charred in spots and the flesh at the thickest part is opaque and flakes easily.

9. 9

   Serve hot on the banana leaf with lime wedges.

Imported from asianinspirations.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.