作り方
- 魚の両面に2cm間隔で切れ込みを入れる。
- にんにく、唐辛子、生姜、ライム汁、塩、胡椒、ターメリック、油をペーストに合わせる。
- 魚全体にすり込み、切れ込みに押し込む。30分マリネする。
- 炭火を起こす。光る炭になるまで燃やす。
- 魚を直接炭の上に置く。片面8分調理する — 皮は焦げる。肉はしっとりしたまま。
- 灰をはらう。ライムくし切り、米、炒めた青菜と共に出す。
Common questions
Can イカン・サボコ be made ahead?
イカン・サボコ 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 18 minutes.
Is イカン・サボコ spicy?
イカン・サボコ 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 イカン・サボコ 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 イカン・サボコ to make at home?
イカン・サボコ is approachable for a home cook with basic stove skills — total time about 33 minutes, no special technique required.
Can イカン・サボコ 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.
文化的背景
イカン・サボコはティモールの直火炙り魚 — 炭の上に直接、ホイルなし、バナナの葉なし。技術はティモール漁村料理。ディリとバウカウの魚市場で一般的。
