Cara membuat
- Lap ikan hingga kering. Buat 3 sayatan dalam di tiap sisi badan ikan.
- Campurkan cabai, jahe, bawang putih, air jeruk nipis, garam, lada, kunyit, minyak, dan daun kari menjadi pasta. Olesi seluruh permukaan ikan, masukkan ke dalam sayatan.
- Marinasi minimal 30 menit di lemari es sebelum dipanggang.
- Nyalakan panggangan arang. Saat bara membara merah, letakkan ikan di atasnya.
- Bakar 8-10 menit per sisi. Kulit ikan harus berkerak hitam di beberapa bagian.
- Pindahkan ke papan kayu. Sajikan bersama nasi dan sambal bawang-cabai-jeruk nipis.
Common questions
Can Fihunu Mas be made ahead?
Fihunu Mas is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 20 minutes.
Is Fihunu Mas spicy?
Fihunu Mas as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Fihunu Mas vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Fihunu Mas to make at home?
Fihunu Mas is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can Fihunu Mas be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Fihunu mas adalah panggangan pantai Maladewa - ikan yang ditangkap di pagi hari yang sama, dimarinasi, dan dibakar di atas arang sabut kelapa. Hidangan ini identik dengan malam-malam di desa nelayan Maladewa dan BBQ pantai resor. Setiap pulau memiliki variasi marinasinya sendiri.
