Guamanian-style Grilled Fish

Ingredients

In the original Japanese dish, Rebasashi, the fish is served raw. However, in this Guamanian adaptation, the fish is marinated and grilled to enhance the flavors and textures. The marinade incorporates tropical ingredients such as citrus juices and chilies, which are characteristic of Guamanian cuisine. Additionally, the dish is traditionally served with rice and fresh tropical fruits, adding a unique touch to the overall presentation. We alse have the original recipe for Rebasashi, so you can check it out.

• 4 fillets of fresh local fish (such as mahi-mahi or red snapper) 4 fillets of fresh local fish (such as mahi-mahi or red snapper)
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) lemon juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) coconut oil 2 tablespoons (30ml) coconut oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon (5ml) grated ginger 1 teaspoon (5ml) grated ginger
• 1 red chili, finely chopped 1 red chili, finely chopped
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, lime juice, soy sauce, coconut oil, minced garlic, honey, grated ginger, and chopped red chili. Mix well to create the marinade.
2. 2.
   Season the fish fillets with salt and pepper on both sides.
3. 3.
   Place the fish fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to infuse.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Remove the fish fillets from the marinade, reserving the marinade for basting.
6. 6.
   Grill the fish fillets for about 4-5 minutes per side, or until they are cooked through and have grill marks.
7. 7.
   While grilling, baste the fish with the reserved marinade to keep it moist and add extra flavor.
8. 8.
   Once cooked, remove the fish from the grill and let it rest for a few minutes.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice and tropical fruits.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If mahi-mahi or red snapper is not available, you can use other locally caught fish varieties.
• Coconut oil — If you prefer, you can substitute coconut oil with olive oil or vegetable oil for grilling the fish.

Tips & Tricks

• For a spicier kick, add more chopped red chili to the marinade.
• Make sure to preheat the grill properly to achieve those beautiful grill marks on the fish.
• If you don't have access to a grill, you can also cook the fish in a grill pan or bake it in the oven at 400°F (200°C) for approximately 10-12 minutes.

Serving advice

Serve the Guamanian-style Grilled Fish hot, accompanied by steamed rice and a variety of fresh tropical fruits. The combination of the smoky grilled fish, fluffy rice, and juicy fruits creates a delightful balance of flavors and textures.

Presentation advice

Arrange the grilled fish fillets on a platter, garnished with fresh cilantro leaves for a pop of color. Serve the rice in a separate bowl and arrange the tropical fruits around the fish for an appealing presentation. Consider using tropical-themed tableware to enhance the overall visual appeal.