Ikan Panggang (Brunei)
The grilled fish of the water village: ikan panggang — whole fish marinated in turmeric and sambal, grilled over coconut husks and served with rice and cacah dips. Ingredients: fish (mackerel, stingray in festive style), turmeric, chiles, tamarind, lemongrass, salt; rice, dips.
What it is
The grilled fish of the water village: ikan panggang — whole fish marinated in turmeric and sambal, grilled over coconut husks and served with rice and cacah dips. Ingredients: fish (mackerel, stingray in festive style), turmeric, chiles, tamarind, lemongrass, salt; rice, dips. Recipe: 1) Marinate the fish. 2) Grill over husks, basting. 3) Rest; serve with sambal and sour dips. 4) Rice alongside. Serve: in Kampong Ayer's stilt-village kitchens. Flavor: smoky, turmeric-warm, sour-hot. History: Brunei's capital floats on water; its grill is the village's hearth. See also: Ambuyat, Nasi Katok.
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