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Peixe Grelhado com Molho de Gindungo
Grilled fish, typically a firm white fish, marinated and served with a vibrant and tangy Gindungo sauce, a popular Angolan condiment made from bird's eye chilies.
🧂 Ainekset
- 1.5 kg Whole white fish(e.g., sea bream, snapper, cleaned and scaled)
- 1 Lemon(juiced)
- 3 cloves Garlic(minced)
- 4 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- For the Gindungo Sauce:
- 5-10 Bird's eye chilies (Gindungo)(stems removed, adjust to spice preference)
- 2 cloves Garlic
- 1/4 Onion(small, roughly chopped)
- 3 tbsp Vinegar(white or apple cider)
- 2 tbsp Vegetable oil
- 1/2 tsp Salt
👨🍳 Ohjeet
- 1
Prepare the Gindungo Sauce: In a blender or food processor, combine bird's eye chilies, garlic, onion, vinegar, vegetable oil, and salt. Blend until smooth.
💡 Ammattilaisvinkit: Start with fewer chilies and add more if you prefer it spicier. - 2
Score the fish on both sides with a few diagonal cuts. This helps the marinade penetrate and cook evenly.
💡 Ammattilaisvinkit: Be careful not to cut too deep, just through the skin and flesh. - 3
In a small bowl, mix lemon juice, minced garlic, olive oil, salt, and pepper. Rub this mixture all over the fish, inside and out, and into the scores.
- 4
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
💡 Ammattilaisvinkit: Ensure the grill is hot before placing the fish on it. - 5
Place the marinated fish on the hot grill. Grill for about 6-8 minutes per side, depending on the thickness of the fish, until cooked through and flaky.
⏱️ 12-16 minutes💡 Ammattilaisvinkit: Avoid moving the fish too much while grilling to prevent it from breaking apart. - 6
Serve the grilled fish immediately, with the Gindungo sauce offered on the side for drizzling or dipping.
💡 Ammattilaisvinkit: This dish is excellent served with boiled or fried plantains, or a simple side salad.
💡 Ammattilaisvinkit
- ✓If you can't find whole fish, large fish fillets (like snapper or cod) can also be used.
- ✓The Gindungo sauce can be made ahead of time and stored in the refrigerator for up to a week.
- ✓Adjust the amount of chilies in the sauce to control the heat level.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Marinate the fish with a little bit of chopped fresh cilantro or parsley.
- Add a tablespoon of chopped fresh ginger to the Gindungo sauce for an extra zing.