2 Serves
85 Mins
Clean the whole fish thoroughly and score the sides with a sharp knife to allow the marinade to penetrate.
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ColombianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
100 µg / 400 µgCalcium
338 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
781 mg / 4,700 mgSodium
220 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Using a mortar and pestle, grind the shallots, garlic, turmeric, and chili peppers into a smooth spice paste.
In a bowl, mix the spice paste with kecap manis and a splash of olive oil to create the marinade.
Coat the fish generously with the marinade and wrap it in banana leaves to protect the flesh while grilling.
Place the wrapped fish on a preheated charcoal grill and cook for 25 minutes per side, basting occasionally with remaining marinade.
40
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Ethiopian