Malay Grilled Coconut Fish with Lime Leaves & Cucumber Relish

Name: Malay Grilled Coconut Fish with Lime Leaves & Cucumber Relish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4-6
Cuisine: Malaysian
Ingredients: 750 g (1 lb 10 oz) skinless thick white fish fillet (halibut, redfish, barramundi cod or salmon); Steamed rice and Sticky Cucumber Relish, to serve; 1 tablespoon vegetable oil; 1 thumb-size red chilli, halved, seeded, roughly chopped; 1 bunch coriander (cilantro), roots and stems rinsed, leaves reserved for serving; 200 ml (7 fl oz) coconut cream; 5 cm (2 inch) piece galangal or ginger, peeled and chopped; 1 teaspoon mild curry powder; 2 garlic cloves; finely grated zest of 1 lime; 2 red Asian shallots; 3 lemongrass stems, pale part only, chopped; 15 kaffir lime leaves; 1½ tablespoons fish sauce

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
30 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

With influences from India, Thailand and China, Malaysian food is a glorious mash-up of complex flavours, This exotic coconut marinade is dreamy on any meat or fish.

Ingredients

750 g (1 lb 10 oz) skinless thick white fish fillet (halibut, redfish, barramundi cod

Asia
Malaysia
Main course
Pescatarian
Gluten-free
South East Asia

Method

To make the marinade, put all of the ingredients in a food processor or blender and process until smooth.

Cut the fish into 5 cm (2 inch) pieces. Put the pieces in a non-metallic shallow container and pour the marinade over. Cover and refrigerate for 30-60 minutes. If using wooden skewers, soak