Grilled Reef Fish with Rice (Ika tunu mo raisi)

Name: Grilled Reef Fish with Rice (Ika tunu mo raisi)
Yield: 4
Cuisine: Tuvalu
Ingredients: Small Whole reef fish (such as snapper or parrotfish), cleaned — 4; Lime, juiced — 2; Fine salt — 1 1/2 tsp; Vegetable oil — 2 tbsp; Fresh chili, finely chopped (optional) — 1; Cooked white rice, to serve — 4 cups

The Quirky Foodster Team

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Servings

Ingredients

Small Whole reef fish (such as snapper or parrotfish), cleaned — 4
Lime, juiced — 2
Fine salt — 1 1/2 tsp
Vegetable oil — 2 tbsp
Fresh chili, finely chopped (optional) — 1
Cooked white rice, to serve — 4 cups

Method

Score each fish a few times on both sides.
Mix the lime juice, salt, oil and chili, if using, and rub the mixture all over the fish, including inside the cavity.
Leave to marinate for 10 minutes while the grill heats.
Grill the fish over hot charcoal or on a griddle pan for 6-8 minutes per side, until the skin is charred and the flesh is opaque and flakes easily.
Serve hot alongside freshly cooked rice.

Introduction: With Tuvalu's atolls surrounded by rich lagoons and open ocean, fresh reef fish simply grilled over an
open flame and served with rice is one of the most common everyday meals across the islands.

Cultural Background: With Tuvalu's atolls surrounded by rich lagoons and open ocean, fresh reef fish simply grilled over an
open flame and served with rice is one of the most common everyday meals across the islands. It
reflects the country's deep reliance on the sea, with the fish typically caught and cooked the very same
day.

Tips: Scoring the fish helps it cook through evenly and lets the marinade penetrate. Keep the fish over a steady, moderate heat so it cooks through without burning the skin.

Variations: Serve with a side of coconut cream drizzled over the fish instead of oil in the marinade. Wrap the fish in banana leaves before grilling for extra moisture and a subtle aroma. No traditional vegetarian version exists for this specific fish dish. Not applicable.

Storage: Best eaten fresh; refrigerate any leftover cooked fish for up to 1 day.

Reheating: Reheat gently in a covered pan over low heat for 4-5 minutes, taking care not to dry out the fish.

FAQs:

Q: What kinds of fish are typically used?

A: A wide variety of fresh reef and lagoon fish are used depending on the day's catch, with any firm white fish making a good substitute where reef fish is unavailable.

Q: Can this be cooked without a grill?

A: Yes, a hot griddle pan or oven broiler works well as an alternative to an open charcoal fire.