做法
- 鱼擦干水分，每面划三道深口子。
- 辣椒、姜、大蒜、酸橙汁、盐、胡椒、姜黄粉、油和咖喱叶混合成糊，遍涂鱼身并塞入划口。
- 冷藏腌制至少三十分钟后再烤。
- 点燃炭火。炭火烧至通红时把鱼置于其上。
- 每面烤八至十分钟，鱼皮应有局部焦斑。
- 把鱼置于木板上，配米饭和洋葱辣椒酸橙酱食用。
Common questions
Can 炭烤腌鱼 be made ahead?
炭烤腌鱼 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 炭烤腌鱼 spicy?
炭烤腌鱼 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 炭烤腌鱼 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 炭烤腌鱼 to make at home?
炭烤腌鱼 is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 炭烤腌鱼 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.
文化背景
炭烤腌鱼是马尔代夫的海滩烧烤——清晨捕获的鲜鱼经腌制后用椰壳炭烤制。这道菜与马尔代夫渔村的夜晚和度假村的海滩烧烤紧密相关。每个岛屿的腌料略有差异。
