4 Spanish Mackerels
(cleaned)
Sauce:
3 birds eye chilly red
(chopped)
3 birds eye chilly green
(chopped)
3 shallots
(chopped)
Thumb size piece shrimp
(toasted & crumbled)
½ cup tamarind juice
Salt & sugar to taste
Method:
Grill fish over charcoal fire until cooked
on both sides.
Prepare the sauce, mixing together all the
ingredients & season to taste.
Serve the fish hot with the sauce either with
plain rice or by itself.
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