Lemongrass Grilled Kurau

Prep Time: 12 mins | Cook Time: 20-22 mins | Serves: 2-3

Ingredients

• 250–300g Kurau fillet, cut into 2–3 portions

• 2 stalks lemongrass (white part only, smashed)

• 3 cloves garlic, minced

• 1 small onion, sliced

• 2 slices ginger

• 1 red chilli, sliced

• 1 tsp turmeric powder

• 1 tbsp lime juice

• 1 tbsp oil

• Salt & pepper to taste

• Optional: 1 tsp honey for a glossy finish

• Aluminium foil sheets

Instructions

1. Mix lemongrass, garlic, ginger, onion, turmeric powder, lime juice, oil, salt and pepper in a bowl.
2. Rub the marinade evenly on all Kurau pieces and let it sit for 10 minutes.
3. Place each fish portion in aluminium foil, top with sliced chilli and optional honey. Seal tightly.
4. Grill pan: 8–10 minutes per side/ Oven: Bake at 200°C for 19 minutes.
5. Open packets carefully and enjoy the aromatic steam.

6. 
   

Suggested Food Pairing

• Steamed jasmine rice or coconut rice
• Kerabu mangga (Thai-style mango salad)
• Grilled vegetables (capsicum, zucchini, baby corn)
• Lime + soy dip for extra brightness

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