Grilled Red Tilapia with Padang Spice
Ingredients
- 1 whole red tilapia (about 500 grams)
- 1 tablespoon sweet soy sauce
- 65 ml instant coconut milk
- 150 ml hot water
- 1 teaspoon lime juice
- Salt, pepper, powdered stock to taste
Spice paste
- 10 red chilies
- 2 red bird's eye chilies
- 6 shallots
- 4 cloves garlic
- 1 kaffir lime leaf
- 1 cm ginger
- 1 cm galangal
Preparation
Heat 4 tablespoons oil and sauté the ground spice paste until fragrant. Add coconut milk and all ingredients except the fish, then cook until the sauce reduces and thickens. Adjust seasoning to taste and set aside.
Clean the fish, make a wide cut without breaking it apart, sprinkle with a little salt and let it sit for a few minutes. Coat the fish evenly with the cooked sauce and refrigerate for at least 1 hour or overnight for better flavor absorption.
Heat the grill and grill the fish until cooked, turning occasionally and basting with the sauce. Serve with sweet soy sauce chili.
