Burning puffed fish is one of the typical menus that are often found in restaurants or Padang restaurants (Minang) including Padang Pariaman. With a simple grilled fish seasoning, but has a delicious and original taste tempting, even spicy specials can be added if all family members can eat spicy, or sprinkle sliced ​​cayenne and shallots.

How to make plain seasoned grilled fish is usually more seasoned, with a reddish yellow color caused by a mixture of chili and turmeric and other seasonings. Kembung fish (lema / tatare / tude / banyara) are nutritious sea fish that are quite economical. In addition to mackerel, various other types of fish, such as pomfret, snapper and gurame and tilapia are also often the favorite choice of grilled fish.

Presenting a fish menu for families at home with a savory and savory aroma of aroma, a recipe for yellow spice broiled fish that is quite practical can be an option.

PADANG FISH RECIPES

1 kg of puffed fish1 nipis½ fruit tsp salt1 pack (65 ml) of instant coconut milk Fine powder:
10 pieces of curly red chillies 10 onion grains5 garlic cloves 5 cm ginger 5 cm turmeric 5 cm galangal½ tsp salt 150 ml of water

HOW TO MAKE PADANG FUEL

Clean the inside of the fish, scrape the scales and wrinkles of the body, and wash thoroughly. Spread with lime juice and a little salt, let stand for 15 minutes. Blend the spices that you want to mash with 150 ml of water, after smooth mix with coconut milk and mix well. Spread the spices evenly on the fish, including the inside, then let stand for 30 minutes or even 90 minutes so that the spices really absorb. Prepare the burning, then burn the fish while occasionally smearing the rest of the seasonings, and back and forth so as not to burn and cook evenly.