Entree: Myanmar – Rakhine Coastal – ရခိုင်ငါးကင် ➤ Rakhine Nga Kin (Coastal-style marinated fish spiced with Rakhine aromatics and char-grilled until smoky)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
16 min
Additional
30 min
Total
1 hr 10 min
Ingredients
- 2 whole red snapper or pomfret, scaled and gutted, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) tamarind paste
- 3 tbsp (45 g) roasted red chili paste or toasted dried red chilies blended
- 2 tbsp (30 g) ngapi (fermented fish paste)
- 6 cloves garlic, peeled
- 3 shallots, peeled
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 tbsp (45 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh mint or basil (optional)
- Banana leaves or foil for wrapping (optional)
- Charcoal or hardwood lump for grilling
- Lime wedges for serving
Instructions
1. Prepare the marinade by pounding or blending garlic, shallots, roasted red chili paste, ngapi, turmeric, palm sugar, salt, and pepper until a coarse paste forms. Stir in vegetable oil, lime juice, and tamarind paste to loosen.
2. Score both sides of each fish with 2–3 diagonal slashes. Rub the marinade generously into the cavity and slashes of each fish; reserve a few tablespoons of marinade for basting. Stuff cavities with chopped cilantro and mint if using. Marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Prepare a charcoal grill for medium-high direct heat; allow coals to ash. If using banana leaves, wrap fish loosely in leaves to prevent sticking and impart aroma; otherwise oil the grill grates well.
4. Place fish on the grill and cook 6–8 minutes per side (depending on thickness), basting once or twice with reserved marinade, until flesh is opaque and flakes at the thickest part, and skin is crisp and slightly charred.
5. Transfer grilled fish to a platter, squeeze additional lime over the top, and serve immediately with steamed rice and a simple cucumber or tamarind dipping sauce.
