Laziness hit me, I can be the real koala 🐨.. Whenever I am uninspired to cook, but my tummy is screaming.. #IkanBakar always come to mind.. Oven-grilled, this method is rather easy, quick and delicious too..
In the picture is #OvenGrilledFish, accompanied with a bowl of #SpicyTamarindSauce, bitter gourd and steamed white rice.. 🍚 .
For the Fish:
🔸1 1/2 to 2 pounds fish of your choice.
For the marinating paste
🔸1/2 cup dried red chilies, deseeded and soaked in hot water for 5 mins. Wash thoroughly
🔸4 garlic cloves
🔸8 shallots, peeled
🔸3-inch piece ginger, peeled and coarsely chopped
🔸 3-inch piece lemon grass, white end, coarsely chopped
🔸 1 1/3 tbsp turmeric powder
🔸 pinch of salt
🔸2 tbsp coconut oil, I used @c.o.and.co .
1. Preheat your oven to 220c. In a blender, blend chilies, garlic, shallots, ginger, lemon grass with a small amount of water..
2. In an aluminium foil, coat the fish with the marinating paste together with the turmeric powder and salt. Drizzle coconut oil on top and bake for 20 mins or until the fish cooked through.
For the #SpicyTamarindSauce
🔸 1 tbsp tamarind paste, dilute with 2 tbsps of water
🔸 1/2 tbsp brown sugar
🔸 1 tspn belachan shrimp paste, pan grilled for 1 minute. (optional)
🔸 2 medium onions, diced
🔸 1 large tomato, diced.
🔸 2 calamansi, halved
🔸 5 to 6 bird’s eye chilis, deseeded and sliced
Combine all in a bowl, squeeze the calamnsi juice and mix. Serve along with the #grilledfish and rice..
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