Name: Grilled Mackerel Gurney Drive
Yield: Serves 4
Cuisine: Malaysia
Ingredients: 2 tablespoons soy sauce; 2 tablespoons peanut oil; 2 tablespoons fresh lime juice; 4 mackerel or other small whole fish (each about 1 pound), cleaned and trimmed of fins, heads and tails left on; Salt; 2 tablespoons (¼ stick) unsalted butter, melted; 2 tablespoons canned unsweetened coconut milk; 2 large or 6 small stalks fresh lemongrass, trimmed and coarsely chopped; 2 large shallots, coarsely chopped; 6 cloves garlic, coarsely chopped; 2 serrano peppers, seeded and coarsely chopped (for a hotter dish, leave the seeds in); 4½ teaspoons chopped peeled fresh ginger

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Charcoal Grill Seafood is one of the many open-air cook stalls lining scenic bay-front Gurney Drive in Penang, Malaysia. One of many, but certainly not average. There, nothing is served that isn’t at its freshest. A bank of aquariums keeps eels and prawns alive until the moment of cooking. Other fish that swam in the Andaman Sea just hours earlier are displayed under a thatched roof on a bed of banana leaves in a miniature wooden dingy.

I ordered something called ikan tumone,