Spicy Indonesian grilled fish recipe

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10 min


4 min

Chillis and lemongrass create a dynamic duo of flavours in this full bodied fish dish.


  • 2 whole cardamom pods
  • 1/4tsp crushed chillies
  • 1tsp ground ginger
  • 1tsp sea salt
  • 5 shallots, finely diced
  • 2 stems of lemongrass, tough outer leaves removed, and then finely diced
  • 1tsp turmeric
  • 2 limes
  • 200ml (7fl oz) coconut cream
  • 4 whole mackerel, cleaned


  • Gently grind the cardamom pods in a pestle and mortar.

  • Add the crushed chillies, ground ginger and salt and grind.

  • Transfer to a bowl, stir in the shallots, lemongrass and turmeric.

  • Cut the limes in half and scoop out the flesh. Dice the flesh and add to the bowl.

  • Stir in the coconut cream and mix together.

  • Cut three diagonal slits in each side of the mackerel down to the bone to allow the marinade to penetrate right into the centre.

  • Add the mackerel and coat evenly with the marinade.

  • Cover and refrigerate for 30 mins to marinate.

  • Pre-heat the grill to hot and grill the mackerel for 4-5 mins on each side, basting frequently, until browned and cooked through.

  • Serve immediately with lime wedges.

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