Coral reef fish barbecue

Directions

1. First, thoroughly clean and rinse the fish. ≈ 8 min
2. Next, use a sharp knife to make deep incisions, 2 to 3, horizontally across the fish’s body, ensuring that the incisions reach the bones. ≈ 3 min
3. These incisions allow the marinade to penetrate the fish and ensure even cooking during preparation. ⏱ ≈ 2 hr
4. Finally, use a clean dishcloth or paper towels to dry any excess water from the fish’s body. ≈ 3 min
5. If the fish is still wet, the marinade will not be effective. ⏱ ≈ 2 hr
6. To prepare the marinade, combine all the ingredients – yogurt, ginger paste, garlic paste, red chili powder, Ceylon chili powder, turmeric powder, cumin powder, cilantro powder, Indian spice blend, tandoori spices, fresh chili paste, mustard oil, lemon juice, and salt – in a large bowl. ⏱ ≈ 2 hr
7. Thoroughly mix all the ingredients to create a thick and flavorful marinade. ⏱ ≈ 2 hr
8. Taste the marinade to ensure that the salt and hot pepper are present in the correct amount. ⏱ ≈ 2 hr
9. Now, generously apply a mixture of spices and marinade ingredients to the skin and the cut side of the fish. ⏱ ≈ 2 hr
10. Use your fingers to gently press and rub the spices into the fish. ≈ 3 min
11. Also, apply the marinade to the inside of the fish’s belly. ⏱ ≈ 2 hr
12. Once all the fish is thoroughly coated in the marinade, place it in a container or Ziploc bag and refrigerate for at least 4 to 6 hours. ⏱ 6 hr
13. If possible, allow it to rest overnight for an even more intense flavor. ⏱ 8 hr
14. The spices will fully penetrate the fish, which will significantly enhance its flavor. ≈ 3 min
15. Before grilling or barbecuing, take the fish out of the refrigerator and let it come to room temperature for about 30 minutes. ⏱ 30 min
16. This will prevent the fish from cooling down during cooking and ensure even cooking. ⏱ ≈ 20 min
17. Next, prepare the fire using charcoal. ≈ 3 min
18. When the charcoal is well lit and white ash begins to form, you will know that the grill is ready. ⏱ ≈ 10 min
19. Apply a thin layer of oil paint to the grill to prevent the fish from sticking. ⏱ ≈ 10 min
20. Next, place the marinated fish on the grill. ⏱ ≈ 10 min
21. Also, brush the fish with oil paint. ≈ 4 min
22. Grill the fish over high heat for 2 to 3 minutes at the beginning, so that it develops a beautiful golden-brown exterior while the juices remain inside. ⏱ 3 min
23. Next, reduce the heat and cook until it is medium-rare. ⏱ ≈ 10 min
24. Gently turn the fish every 4 to 5 minutes, and apply oil paint or a little of the marinade each time you turn it. ⏱ 5 min
25. The cooking time can vary from 20 to 25 minutes, depending on the thickness of the fish and the desired level of doneness. ⏱ 25 min
26. Once the fish is cooked, you should be able to easily flake it with a fork, revealing a white and tender flesh inside, with no pink or raw appearance. ≈ 3 min
27. Before serving, if you would like to add a subtle smoky flavor, place a small piece of charcoal in a container and place it on top of the fish. ≈ 2 min
28. Add a few drops of oil paint to the charcoal and immediately cover it for 2 minutes. ⏱ 2 min
29. This smoke gives the fish a delicious flavor, reminiscent of a restaurant. ≈ 3 min
30. Remove the fish and drizzle it with fresh lemon juice. ≈ 3 min
31. Next, decorate with onion rings, lemon wedges, and fresh cilantro, then serve. ≈ 2 min