Grilled Fish Sunda Kelapa Recipes

GRILLED TUNA WITH RED WINE, CAPER, AND OLIVE SAUCE/THON GRILLE' AU JUS DE RAITO

Steps:

• 1. Brush the tuna steaks on both sides with the oil and season with salt and pepper. Place in a baking dish, cover, and let marinate, in the refrigerator, for 30 minutes.2. Preheat the grill to high.3. While the steaks marinate, prepare the raïto. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until golden brown, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the wine, tomato paste, thyme, bay leaf, olives, and capers and bring to a boil. Reduce the heat to medium and simmer briskly until the mixture is reduced by half, about 10 minutes.4. Remove the sauce from the heat and discard the thyme sprig and bay leaf. Whisk in the remaining oil and salt and pepper the mixture should be highly seasoned (see Note). Cover and keep the sauce warm.5. When ready to cook, oil the grill grate. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 3 to 4 minutes per side for medium rare, turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.6. Transfer the steaks to serving plates or a platter and serve immediately, with the sauce spooned on top.Serves 4Note: Chef Guillet likes the refinement of puréeing the sauce in a blender, adding the olives and capers at the end instead of before the sauce is reduced he returns the sauce to the pan just to heat the olives and capers through. Being a robust sort of guy, I like the gutsiness of an unstrained sauce, but purée it, if you so fancy.

WHOLE GRILLED SNAPPER WITH SOUTH AFRICAN SPICES / FISH BRAI

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 4 diagonal slashes, to the bone, in each side of the fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place the fish in a roasting pan and set aside while you prepare the spice paste.2. Combine the cumin, curry powder, paprika, oil, coconut milk, lemon juice, scallions, garlic, ginger, and cilantro, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender or food processor and process to a smooth paste. Taste for seasoning, adding salt and pepper as necessary the mixture should be highly seasoned. 3. Spoon half the mixture into the cavity and under the gills of the fish. Spread the remaining mixture over the outside of the fish, working it into the slashes in the sides of the fish. Cover and let marinate, in the refrigerator, for at least 3 hours, or, for a richer flavor, overnight.4. Set up the grill for indirect grilling and preheat to high.5. When ready to cook, oil the grill grate. Place the fish on the hot grate and cover the grill. Grill the fish until it breaks into firm flakes when pressed with a finger, 45 minutes to 1 hour.6. Using two long spatulas, carefully transfer the fish to a serving platter. At the table, fillet the fish and serve at once.Serves 4

GRILLED FISH SUNDA KELAPA

Steps:

• 1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, in each side of each fish. Place the fish in a nonreactive baking dish large enough to hold them in one layer and set aside while you prepare the bumboo.2. Combine the lime juice, water, and salt in a medium-size bowl and whisk until the salt is dissolved. Pour the mixture over the fish in the baking dish, turn once or twice to coat, then cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to medium-high.4. Meanwhile, prepare the spiced butter. Melt the butter in a small, heavy saucepan over low heat, then stir in the lime juice, soy sauce, garlic, shallot, ginger, and turmeric. Simmer until fragrant but not brown, about 5 minutes, then remove from the heat.5. When ready to grill, drain the fish, reserving the bumboo. Brush each fish on both sides with the spiced butter. Generously oil the grill grate and arrange the fish on it. Brush the fish lavishly with the reserved bumboo. Grill until the undersides of the fish are nicely browned, 6 to 10 minutes, brushing with additional spiced butter and bumboo as the fish cook.6. Using a long spatula, carefully invert each fish onto a banana leaf or foil rectangle. Brush again with spiced butter and continue grilling until the fish are nicely browned on their second sides and the flesh breaks into firm flakes when pressed with a finger, 6 to 10 minutes more brush once more with the butter as the fish finish cooking.7. Using the spatula, carefully transfer the fish to a serving platter. Bring them to the table and fillet, and serve, or serve whole, to be eaten with fingers.