The grouper fish (locally called kerapu) has a mild but very unique flavor, somewhat of a cross between bass and halibut. Because the fish meat is mild, best steamed (to savor the sweetness), but firm enough to cook on a grill pan.
Very simple fish meal to prepare, all you need is just the marinate and seasoning, and then pop into your oven at 250 degrees Celsius for 30 minutes on grill mode.
In a oven glass-proof safe plate, place the fish steak. Evenly season with salt, freshly ground coriander seeds, freshly ground chili and turmeric powder. Bruise the bulb of 1-2 lemongrass and julienne them (use only the lighter bottom half of the stalk) to release the amazing freshness and flavor. Align the lemongrass slices vertically and place the fish meat on top. Add a few strips of the lemongrass at the top of the fish. Pour adequate cooking oil covering the fish and pop into the oven. 20 minutes into the cooking, the mixed spices start to give off a fragrant aroma.
The outer skin is crisp, while on the inside the fish meat is cooked through and is flaky and firm with an off-white color. It is important not to overcook the fish, which dries it out.
Admittedly, for a first attempt to grill, this dish turn out pleasingly. Definitely a refreshing break from the usual steaming method.
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