Air Asam Kerisik Style Utara – Grilled Mackerel with Tamarind Coconut Dip

Steps

1. 1
   Prepare the tamarind base: Place tamarind paste in a bowl, add warm water and massage until fully dissolved to create a concentrated tamarind liquid. Strain to obtain the clear juice, discarding solids.
2. 2
   Prep the blending ingredients: Cut onion into rough pieces (reserve half for blending), chop tomato into chunks, remove chili stems and cut into 3-4 pieces, and set aside 8-10 bird's eye chilies.
3. 3
   Toast the shrimp paste: Skewer the shrimp paste on a fork and hold over the flame for a few seconds until fragrant.
4. 4
   Blend the sauce: Combine the chopped tomato, onion, bird's eye chilies, large chilies, toasted shrimp paste, tamarind juice, salt, seasoning powder and sugar in a blender. Blend to a coarsely smooth consistency with slight texture.
5. 5
   Prepare the finely sliced ingredients: Thinly slice the remaining onion, cut the firmer tomato into medium-fine strips, and thinly slice the large and bird's eye chilies.
6. 6
   Assemble the dip: Pour the blended sauce into a bowl, fold in the finely sliced onion, tomato and chilies. Squeeze in lime juice from 1-2 limes, add 3 tbsp toasted coconut paste, sprinkle 1 tsp salt and stir thoroughly until all ingredients are well integrated.
7. 7
   Marinate the fish: Clean the mackerel by removing innards and rinsing out blood. Make 1-2 shallow score marks on the fish body. Sprinkle 1-2 tsp turmeric powder and 1 tsp salt, add 1-2 tbsp tamarind juice and rub inside and out evenly. Let rest for 15 minutes.
8. 8
   Prep banana leaves: Wipe clean with a damp cloth and gently warm to soften. Take one leaf, place the marinated fish in the center, fold the leaf around the fish's belly leaving the ends open, and tuck the fold underneath.
9. 9
   Grill the fish: Heat a non-stick grill pan over medium-high heat. Once hot, add 1 tbsp cooking oil and spread evenly. Place wrapped fish on the pan and lightly brush the top with oil. Grill 3-5 minutes per side until golden brown and the eye turns white. If concerned about the center, lower heat, cover and cook for 1 more minute.
10. 10
    Rest and serve: Let the grilled fish rest for 2-3 minutes to allow juices to redistribute. Plate over hot steamed rice, accompany with fresh vegetable sides, pour the tamarind dip on the side and serve.