Malabar Grouper

I got the inspiration for this recipe from the grand master of fish butchery himself @mrniland of @saintpeterpaddo : slow roasted grouper fish, like a rotisserie chicken served with it’s own succulent gravy whisked into a rich pil pil sauce.

Ingredients

Method

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Step 1

Gut and scale the fish Sukibki style as shown in this video and dry age in the fridge for at least 2 days.

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For

4

M

I

1

2kg

Grouper

1

Bouquet garni

75

ml

Olive oil

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Notes

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