做法
- 在鱼身两侧每隔2厘米划一刀。
- 把大蒜、辣椒、姜、青柠汁、盐、黑胡椒粉、姜黄粉与食用油拌成酱。
- 将酱料涂抹于鱼身,塞入刀痕中,腌制30分钟。
- 生起炭火,待燃成赤红炭块。
- 把鱼直接放在炭上,每面烤8分钟——鱼皮焦化,鱼肉保持鲜嫩。
- 拍掉表面灰烬,搭配青柠瓣、米饭与炒青菜上桌。
Common questions
Can 炭火烤全鱼 be made ahead?
炭火烤全鱼 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 18 minutes.
Is 炭火烤全鱼 spicy?
炭火烤全鱼 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 炭火烤全鱼 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 炭火烤全鱼 to make at home?
炭火烤全鱼 is approachable for a home cook with basic stove skills — total time about 33 minutes, no special technique required.
Can 炭火烤全鱼 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
炭火烤全鱼是东帝汶的明火烤鱼——直接置于炭上,不用锡纸,也不裹香蕉叶。这种技艺源自东帝汶渔村;在帝力与包考的鱼市场十分常见。
