Recipe Ingredients for salad
A good salad lightens the grilled fish and flavours it to make it a lively meal. (what about this)
- 3 large tomatoes, sliced
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 Tbsp fresh lime juice
- Salt to taste
- Fresh ground pepper, to taste
- Arrange sliced tomatoes and onions on a salad plate.
- Mix together garlic, lime juice, salt and pepper
- Pour dressing over tomatoes and onion.
Recipe Ingredients for fish
- 1 whole fish, around 1 to 2 kg (Ensure you have a firm fish that does not fall apart on the grill e.g Red Snapper, King Fish, Parrot fish).
- 3 tsp red chilli powder
- 2 tsp salt
- ½ Tumeric powder
- ½ cumin powder
- ½ tsp garlic paste
- Enough lemon juice to make this into a spreadable paste that is not too thick
- 2 tbsp oil
- De-scale the fish and remove its gills. Trim the fins on the side of the head and tail if the tail one is disproportionately big. Wash the fish thoroughly in water mixed with lemon, vinegar and salt. When you immerse the fish in the lemon/vinegar water for an hour will reduce the fishy smell. Drain and pat the fish dry. Make 2-3 slits on the fleshy parts of the fish on both sides at 2-3 inch intervals. This is to ensure that the fish cooks comprehensively all through.
- Mix salt, garlic, chilli powder, cumin and lemon juice to form a paste. Smear the marinade all through the fish ensuring that even the slits have been covered. Rub the marinade inside the fish and leave it for an hour in order to allow the spices to diffuse into the fish.
- Turn on the grill and adjust to high heat. If using an oven give it at 220 C. Charcoal grill can also be used. Brush the fish with oil on both sides and ensure that the whole fish is covered in a thin layer of oil. Oil works to prevent the fish from sticking onto the grill and give it an ideal colour.
- Once the grill has gained enough heat, wipe oil on it using a kitchen towel, then place the fish on it.
- If you are baking in the oven, use the grill-like tray and for this which you must brush with oil. Ensure that you place something under the tray so that you can catch the oil drips that fall as the fish is cooking.
- Let the fish cook for 10-15 minutes then slide a spatula gently under the fish. Ensure that the fish is not stuck. Gently jerk it off if it is stuck. Slowly turn the fish over for it to heat evenly. Grill for another 10-15 minutes.
- Remove the fish gently when grilling is done. Place it on the serving platter.
- Serve with the salad. Kenyans love fish with ugali or roast potatoes.
- Grilled fish goes well with ugali, rice or roast potatoes.
- The acid of lemons makes the fish tender even as it adds flavor to it.
- If you marinate the grilled fish for too long it will start to break down the flesh of the fish. The fish will come apart when you touch it. Exercise moderation.
- It is also important to note that it takes 10 minutes to grill the fish per an inch of thickness overall. If the fish is 2 inches thick it will take 20 minutes (10 per side). Adjust the grilling time according to the thickness of the fish.
4.5 Out of 5