Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse the 500 grams of whole fish and pat it completely dry with paper towels, then make 2-3 diagonal scores on each side to help absorb the glaze.

2. 2

   Combine 4-6 fresh red chilies, 4 small peeled shallots, 3 medium peeled garlic cloves, 2 cm peeled ginger, 1 thinly sliced stalk of lemongrass, and 1 teaspoon of turmeric powder in a food processor, blending until a smooth paste forms.

3. 3

   Heat 2 tablespoons of cooking oil in a saucepan over medium heat, then sauté the blended spice paste for 5-7 minutes until fragrant.

4. 4

   Add 200 ml of thick coconut milk, 1 grated tablespoon of palm sugar, 1 teaspoon of tamarind paste, and 1 teaspoon of salt to the saucepan, bringing the mixture to a simmer and cooking for 8-10 minutes until it thickens slightly.

5. 5

   Remove the saucepan from the heat, stir in 3 tablespoons of tahini until fully combined, then allow the percik tahini glaze to cool completely.

6. 6

   Preheat your fire grill or broiler to medium-high heat, then generously brush the 500 grams of prepared fish with about one-third of the cooled percik tahini glaze.

7. 7

   Fire-roast the fish for 10-12 minutes on each side, basting frequently with another one-third of the glaze during cooking until the fish is cooked through and charred slightly.

8. 8

   Serve the fire-roasted fish immediately, drizzled with the remaining one-third of the warm percik tahini glaze.