Can I bake the fish instead of grilling?
Yes, you can bake the fish at 400°F (200°C) for 12-15 minutes, or until cooked through and flaky.
DINNER
Maldivian Fihunu Mas (Grilled Fish) with Roshi and Coconut Sambol
Experience the vibrant flavors of the Maldives with this grilled fish recipe, served alongside soft roshi flatbreads and a zesty coconut sambol. This dish is a perfect blend of spicy, tangy, and fresh, ideal for a flavorful dinner.
HOW TO MAKE IT
Let's cook.
01
Prepare the fish marinade: In a bowl, combine the Maldivian fish paste (or tamarind-fish sauce mixture), turmeric powder, chili powder, 1 tablespoon of lime juice, and vegetable oil. Mix well.
02
Marinate the fish: Pat the fish fillets dry. Rub the marinade evenly over both sides of the fish fillets. Cover and refrigerate for at least 20 minutes.
03
Make the roshi: In a large bowl, combine 2 cups of all-purpose flour with 1/2 teaspoon of salt. Gradually add about 3/4 cup of warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes until smooth. Divide the dough into 8 equal balls. Roll each ball into a thin, round flatbread, about 6 inches in diameter.
04
Cook the roshi: Heat a dry non-stick skillet over medium-high heat. Cook each roshi for 1-2 minutes per side, until lightly browned and puffed. Stack them and keep warm under a clean kitchen towel.
05
Prepare the coconut sambol: In a small bowl, combine the grated fresh coconut, finely chopped red onion, finely chopped green chili, and the remaining 1 tablespoon of lime juice. Mix thoroughly and season with salt to taste.
06
Grill the fish: Preheat a grill or grill pan to medium-high heat. Grill the marinated fish fillets for 4-6 minutes per side, or until cooked through and flaky. The internal temperature should reach 145°F (63°C).
07
Serve: Arrange the grilled Fihunu Mas on a platter with the warm roshi and a generous side of coconut sambol. Serve immediately.
About This Recipe
Experience the vibrant flavors of the Maldives with this grilled fish recipe, served alongside soft roshi flatbreads and a zesty coconut sambol. This dish is a perfect blend of spicy, tangy, and fresh, ideal for a flavorful dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of black pepper to the fish marinade. If fresh coconut is unavailable, unsweetened shredded coconut can be rehydrated with a little warm water before making the sambol. Adjust chili quantities in the sambol to your preferred spice level.
Easy Substitutions
Any firm white fish like cod, tilapia, or halibut can be used. If Maldivian fish paste is hard to find, a combination of tamarind paste and fish sauce provides a similar umami and tangy profile. For roshi, whole wheat flour can be substituted for a healthier option, though the texture will be denser.
Storage & Reheating
Store leftover grilled fish and roshi separately in airtight containers in the refrigerator for up to 2 days. The coconut sambol is best enjoyed fresh but can be stored in an airtight container for up to 1 day. Reheat fish gently in a pan or microwave; roshi can be warmed on a dry skillet.
Serving Suggestions
Serve with a simple side salad of cucumber and tomato, a bowl of steamed white rice, or a refreshing glass of iced tea. This dish also pairs well with a light, crisp white wine.
Common Mistakes
Overcooking the fish is a common mistake, leading to dry and tough fillets. Ensure you cook until just flaky. Not kneading the roshi dough enough can result in tough flatbreads; knead until smooth and elastic. Over-processing the coconut sambol can make it watery; aim for a coarse texture. Not seasoning the sambol adequately can leave it bland; taste and adjust salt and lime juice.
Frequently Asked Questions
What is Rihaakuru?
Rihaakuru is a thick, dark brown paste made from the concentrated stock of tuna, a staple in Maldivian cuisine, offering a rich umami flavor.
Can I make the roshi ahead of time?
Roshi is best enjoyed fresh, but you can prepare the dough up to 1 hour in advance and keep it covered at room temperature. Cooked roshi can be reheated on a dry skillet.
MORE TO KNOW
The key to authentic Fihunu Mas is the marinade, which often includes a unique Maldivian fish paste called Rihaakuru. This paste, made from tuna, provides a deep, savory, and slightly fermented flavor. If using the tamarind and fish sauce substitute, aim for a balance of sour and salty to mimic this complexity. When grilling, ensure your grill is well-oiled to prevent the fish from sticking, and avoid overcooking to keep the fillets moist and tender. Roshi, the Maldivian flatbread, is traditionally made very thin and cooked quickly, resulting in a soft, pliable bread perfect for scooping up the fish and sambol.
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