Java Grilled Snapper
Prepare this fragrant dish one day ahead…it does wonders for the fish. (This
recipe is from the repertoire of Fletcher Morgan.)
For the marinade:
1 cup coconut milk
5 chilies, finely chopped
1/2 onion, finely chopped
4 tablespoons light soy sauce
4 tablespoons oyster sauce
1 teaspoon finely grated fresh ginger
1 teaspoon finely chopped fresh coriander
1 teaspoon crushed garlic
4 red snapper fillets, skin on
For the mango-cucumber salsa:
2 cups mango, peeled and chopped
2 cups cucumber, peeled and chopped
1-1/4 cup chopped red bell pepper
3/4 cup chopped shallots
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
1 jalapeño pepper, seeded and minced
Freshly ground black pepper
2 tablespoons canola oil
To make the marinade: In a medium bowl, combine all marinade ingredients. Set
With a sharp knife, score the fillets lengthways in parallel lines about 3/4"
apart. Place the fillets in a reseal able plastic bag and pour the marinade over
them. Press out the air and seal the bag tightly, then turn the bag several
times to distribute the marinade. Set in a large bowl and refrigerate for at
least 1 hour or preferably overnight, turning the bag occasionally.
Prepare the salsa just before grilling the snapper fillets: In a large bowl, mix
the mango, cucumber, red pepper, shallots, cilantro, lime juice, and jalapeño.
Season to taste with salt and pepper. Set aside.
Remove the snapper from the marinade and pat dry. Lightly brush the fillets with
the oil and place them skin-side down on the cooking grate. Grill over Direct
Medium heat for 8 minutes or until fish flakes easily with a fork, turning one
halfway through grilling time.
Serve warm with the mango salsa.
Makes 4 servings.