The fragrance of seasoned fresh fish sizzling over charcoal is almost
irresistible. This recipe comes from the popular Ulam restaurant in
Buala village, not far from the 5-star hotels of the southern resort
area of Nusa Dua. #
1
kg (2 lb) whole snapper, cleaned
2 tablespoons freshly squeezed, lime juice
1 teaspoon salt
1 teaspoon powdered white pepper
1 cup spice paste for seafood oil to brush on fish
With a
sharp knife cut 4 slits about 2 cm (3/4 in) deep on both sides of the
fish. This allows the seasoning to penetrate better and the fish to
cook more evenly. Season outside with lime juice, salt and pepper. Fill
the inside of the fish with seafood spice paste. If possible, leave
the fish to marinate for several hours to improve the flavour. Brush
with a little oil, place on charcoal grill and cook over medium heat.
Serve with Sambel Tomat, Sambel Matah and white rice.
Helpful
hints: As fish tends to stick very easily, be sure to oil both
the fish and the grill liberally before cooking. If you use a hinged
wire grilling rack that holds the fish firmly, it makes the cooking
much easier and ensures the fish doesn't break up. Snapper can be replaced
by any other whole white-fleshed.
