Malay-style charcoal pike

The "Malay" method can be used to cook any muddy fish or fish with a strong taste: catfish, carp, silver carp, mackerel, grass carp, etc.

Ingredients

• 1 large whole pike weighing 1.5-2 kg
• 1 head of garlic
• 5 cm fresh ginger root
• juice of 2 limes
• 1 tsp brown sugar
• 2 tbsp. l. vegetable oil
• 2 tbsp. l. medium sea salt
• 2 tbsp. l. with a heap of ground paprika
• 1 tbsp. l. ground cumin
• 1 tbsp. l. ground coriander
• 0.5-1 tbsp. l. spicy ground red rertz
• 1 tbsp. l. freshly ground black pepper
• ripe tomatoes for garnish
• white onion for garnish
• green chili for garnish

Directions

1. Clean the pike from the scales, gut, remove the gills from the head. Rinse the fish and pat dry.
2. Make cuts in the fish as if you are going to cut it into steaks 2.5–3 cm wide, but do not cut it completely (the spine and belly remain intact).
3. Finely grate the peeled garlic and ginger. Add lime juice, sugar and vegetable oil. Add salt and all other spices, mix into a homogeneous paste.
4. Rub the fish with the resulting paste, carefully smearing the skin of the fish, incisions and the belly from the inside. Let marinate while the coals are cooked.
5. Light the coals - they should burn through well and be covered with white ash. Anneal the grate and grease. Rough up the coals a little, put the fish on the wire rack. Fry over medium coals, turning every 5 minutes, until fish is tender, about 30 minutes.
6. To serve, cut the tomatoes, chili and onion into thin slices. Place the cooked fish on a dish, lay vegetables on the side of it. Serve immediately.