This is a quick recipe which you can use with any fish – sea bass is my favourite! Malaysia has a wealth of sea food and fish to choose from – the muddy waters of the Malacca Straits on the east coast are abundant are ideal for crabs and shellfish, the Mangrove Swamps provide an important feeding ground for prawns and other marine life and the east coast is washed by the South China Sea which supports countless tiny fishing villages known as Kampungs.
Malaysian Barbecued Sea Bass
4 sea bass fillets
3 tbsp onion, finely chopped
1/3 cup soy sauce
1 tbsp ginger root, chopped (fresh is best)
1 tbsp sesame seeds,
toasted½ tsp sugar
Combine the onion, soy sauce, ginger root and sugar in a blender and paste. Add in the sesame seeds. Place sea bass on the bottom of a baking pan and pour in the sauce from the blender over the fish. Turn each fillet so that both sides are adequately coated in the marinade. Refrigerate in marinade for 45 minutes. On a moderately hot grill rack which is 10cm (or approx 4 inches) above flames or coals, barbecue fillets for 5 minutes on one side. Turn fillets.
Spoon some left-over marinade over fish and barbecue for 5 minutes on the second side, or until fillets are cooked.
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