👨‍🍳 作り方

1. 1

   Prepare the marinade: In a small bowl, combine lime juice, minced garlic, minced ginger, minced bird's eye chili, turmeric, cumin, coriander, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Mix well to form a paste.

   💡 プロのコツ: Ensure all spices are well incorporated into the paste.
2. 2

   Marinate the fish: Pat the fish fillets dry with paper towels. Rub the marinade all over the fish fillets, ensuring they are evenly coated. Let them marinate at room temperature for about 20 minutes.

3. 3

   Prepare the chili sauce: While the fish is marinating, heat the remaining 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped red onion and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add the chopped tomatoes and chili powder to the skillet. Cook, stirring occasionally, until the tomatoes break down and form a sauce-like consistency, about 5-8 minutes.

5. 5

   Grill the fish: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the marinated fish fillets on the hot grill.

   💡 プロのコツ: Grill on a piece of foil if you're concerned about sticking.
6. 6

   Cook the fish for about 4-6 minutes per side, or until it's opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.

   💡 プロのコツ: Avoid overcooking to keep the fish moist.
7. 7

   Serve: Plate the grilled fish and spoon the prepared chili sauce over the top. Garnish with fresh chopped cilantro.

   💡 プロのコツ: Serve immediately with a side of rice or ugali.