作法
- 將魚拍乾。在每側劃3道深刀痕。
- 將辣椒、薑、大蒜、萊姆汁、鹽、胡椒、薑黃、油與咖哩葉混成醬料。塗抹整尾魚並推入刀痕中。
- 於冰箱中至少醃30分鐘再烤。
- 點燃炭火烤爐。當炭火紅亮時放上魚。
- 每面烤8-10分鐘。魚皮應出現焦斑。
- 移至木板上。搭配米飯與洋蔥-辣椒-萊姆醬享用。
Common questions
Can 費胡努馬斯烤魚 be made ahead?
費胡努馬斯烤魚 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 費胡努馬斯烤魚 spicy?
費胡努馬斯烤魚 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 費胡努馬斯烤魚 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 費胡努馬斯烤魚 to make at home?
費胡努馬斯烤魚 is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 費胡努馬斯烤魚 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
費胡努馬斯為馬爾地夫海灘燒烤——當早捕撈的魚醃漬後在椰殼炭上烤製。此料理與馬爾地夫漁村夜晚及度假村海灘BBQ密不可分。各島醃料皆有些微差異。
