作法
- 魚身兩側每隔2公分劃刀。
- 將大蒜、辣椒、薑、萊姆汁、鹽、胡椒、薑黃與油混合成醬。
- 整體抹於魚身，深入劃刀處，醃漬30分鐘。
- 起炭火，待燒至炭火通紅。
- 魚直接放上炭火，每面烤8分鐘——魚皮焦黑，魚肉保持濕嫩。
- 刷除灰燼，搭配萊姆角、米飯與炒青菜上桌。
Common questions
Can 炭烤整魚 be made ahead?
炭烤整魚 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 18 minutes.
Is 炭烤整魚 spicy?
炭烤整魚 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 炭烤整魚 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 炭烤整魚 to make at home?
炭烤整魚 is approachable for a home cook with basic stove skills — total time about 33 minutes, no special technique required.
Can 炭烤整魚 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
炭烤整魚是東帝汶的炭火直烤魚料理——直接於炭火上烤，不用錫箔紙也不用香蕉葉。此技法是東帝汶漁村的烹飪方式，常見於帝力與包考的魚市場。
