Ikan Bakar Sutchi by Chef Mel Dean

Serving 4
Preparation Time 20 mins
Skill Intermediate

450g MERMAID Frozen Sutchi Fillet
Bottled Sambal Chilli
1 tsp
Turmeric Powder
4 tbsp
Kicap Manis
Calamansi Lime
1 piece
Banana Leaf
Vegetable Cooking Oil
Garnish :
Calamansi Lime, Tomato, Cucumber & Romaine Salad

  1.  Combine the ready-to-eat sambal chilli with turmeric powder, kicap manis and calamansi lime juice.
  2. Marinate the MERMAID FROZEN SUTCHI FILLET with the mixture.
  3. Brush some oil onto both sides of the banana leaf.
  4. Place the marinated MERMAID FROZEN SUTCHI FILLET on the banana leaf
  5. Grill over a nonstick pan for 10 minutes at medium heat or until fully cooked.
  6. You may air fry the fish for 12 minutes at 180┬░C.
  7. Garnish the grilled fish with calamansi lime, romaine salad, tomato and cucumber.
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