Ingredients:
4 Spanish Mackerels fish - cleaned of intestines
Sauce:
2 red chilies- sliced thinly
2 green chilies - sliced thinly
3 shallots - sliced thinly
Thumb size piece shrimp paste - toasted and crumbled
½ cup tamarind juice
Salt to taste
Cooking Method:
Grill the fish over a charcoal fire until cooked on both sides.
Next, prepare the sauce. Mix together all the sauce ingredients and season to taste with salt.
Serve the fish hot with the sauce either with plain steamed or boiled rice or by itself.
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