Masam: Grilled or Baked Freshwater Fish

 

Ingredients:

1 whole freshwater fish (around 1-2 lbs), cleaned and scaled

1/2 cup freshly squeezed lemon or lime juice

1/4 cup soy sauce

2 cloves garlic, minced

1 inch ginger, grated

1 small onion, thinly sliced

1 Fresno chilli pepper, thinly sliced (adjust for spice preference)

1 teaspoon ground black pepper

1/2 teaspoon salt (or to taste)

2 tablespoons vegetable oil

Banana leaves or parchment paper (for grilling/baking)

Instructions:

1. Marinate the fish: In a large bowl, combine lemon/lime juice, soy sauce, garlic, ginger, onion, chilli pepper, black pepper, and salt. Whisk well to create a marinade.
2. Place the cleaned fish in the marinade, ensuring it's coated evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavour.

Grilling Method:

1. Preheat your grill to medium-high heat.
2. Soak banana leaves in water for 10 minutes to make them pliable (or use parchment paper).
3. Place the fish on a banana leaf or parchment paper. Fold the edges to create a pouch.
4. Grill the fish pouch for 15-20 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Baking Method:

1. Preheat your oven to 400°F (200°C).
2. Line a baking dish with banana leaves or parchment paper.
3. Place the fish marinade in the baking dish. Lay the marinated fish on top.
4. Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.

Tips:

• You can use any type of freshwater fish for this recipe, such as tilapia, trout, or bass.
• If you don't have fresh chilies, you can use 1/2 teaspoon of red pepper flakes instead.
• For a smokier flavour, you can grill the fish directly over medium heat for a few minutes per side before placing it in the pouch.
• Serve Masam with steamed rice and vegetables for a complete meal.

Nutritional Information:

(Based on a serving of 4 ounces cooked fish)

• Calories: around 250
• Protein: around 30 grams
• Fat: around 10 grams
• Carbs: around 5 grams
• Sodium: moderate amount due to soy sauce (adjust based on your preference)

Additional Tips:

• Leftover Masam can be stored in an airtight container in the refrigerator for up to 3 days.
• You can adjust the amount of citrus juice and spices to your taste preference.
• For a richer flavour, you can marinate the fish in coconut milk instead of soy sauce.