You are here:

Spicy seafood barbecue

Reza Mahammad from Coconut Coast
Sharp, hot and sour, Reza Mahammad's recipe for chilli coated fish makes a great addition to the barbecue grill

Spicy seafood barbecue

Method

1. Blend the white vinegar, lime juice, chilli powder, turmeric powder, ginger and garlic to a smooth paste in a food processor. It can also be pounded using a mortar and pestle.

2. Clean the sardines and make gashes on both sides of each fish. Rub the spice paste over the fish - if you are using squid or prawns, evenly coat the spice masala over the seafood.

3. Heat a griddle or heavy frying pan and add the vegetable oil. Fry the fish in batches over a moderate heat for about five minutes, depending on which fish you are using.

Comments add a comment

Be the first to add a comment...

Serves: 3

Prep: 10 min
Cook: 10 min

Ingredients

Ingredients

3 tbsp white vinegar
juice of 2 limes
1 tsp Chilli powder
1/2 tsp ground turmeric
1 piece of fresh root ginger (3cm), chopped
3 garlic clove, chopped
500g sardines, or 500g cleaned, sliced squid, or 500g prawns with shells
1 tbsp coconut oil