Keep in mind, you have two choices when it comes to roasting the fish – over the grill or in the oven. Just be forewarned – if you grill it, the skin can easily stick to the grill and you risk losing your beautiful, flavorful crust. I know, because I did it.
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Keep in mind, you have two choices when it comes to roasting the fish – over the grill or in the oven. Just be forewarned – if you grill it, the skin can easily stick to the grill and you risk losing your beautiful, flavorful crust. I know, because I did it.
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Ingredients
- 1 Thai bird chili peppers , more to taste
- 1/2 habanero pepper , more to taste
- 1 onion
- 4-5 large cloves garlic
- 7 1/2 – 15 ounces coconut milk
- 1 Tbsp chili powder , to taste
- 1 Tbsp ground cumin
- 12 curry leaves
- 2 tsp black peppercorns
- 1 Tbsp salt
- 1-2 fish (whole), number and size as needed
Servings:
Units:
Instructions
- Preheat the oven to 375F.
- Add the Thai bird chili pepper(s), habanero, onion, garlic, coconut milk, chili powder, cumin, curry leaves, peppercorns, and salt to the bowl of blender.
- Puree until smooth. Check the flavor and add more seasonings as desired.
- Next, prepare the fish. Cut slits along both sides of the body – about every 2 inches – in order to ensure even cooking
- Spread the marinade all around, on both sides. I only used half the marinade on these two giant fish.
- Bake at 375F until deeply browned and flaky. These large fish took about 45 minutes.
Recipe Notes
Have the fishmonger prepare the fish for cooking – descale, gut, etc.
Serve with lime slices.