Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a mortar and pestle, crush 1 tablespoon of whole green cardamom pods until fragrant, then combine with 2 tablespoons of finely minced fresh ginger and 4 cloves of minced garlic, pounding to a coarse paste.

2. 2

   In a small bowl, whisk together the cardamom-ginger-garlic paste with 1 teaspoon of ground turmeric, 2 tablespoons of fish sauce, and 1 tablespoon of neutral oil to create the marinade.

3. 3

   Carefully rub the marinade all over the cleaned and scored 0.5 kilogram whole fish, ensuring some paste gets into the scoring and cavity, then let it marinate for 20 minutes at room temperature.

4. 4

   Meanwhile, prepare the tamarind glaze by mixing 1 tablespoon of tamarind paste with 2 tablespoons of warm water, then stirring in 1 tablespoon of finely grated palm sugar and 1 thinly sliced small red chili until dissolved.

5. 5

   Preheat a charcoal grill to medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking, then gently place the marinated fish directly onto the hot grill.

6. 6

   Grill the fish for 8-10 minutes per side, carefully brushing with the tamarind glaze during the last 5 minutes of cooking on each side, until the fish is cooked through and flakes easily.

7. 7

   Transfer the grilled fish to a serving platter, garnish with 2 tablespoons of thinly sliced shallots and 2 tablespoons of chopped fresh cilantro before serving immediately.