GRILLED SEA FISH (Ujung Pandang), (IKANBAKARCOLO- COLO)
2 relatively oily sea fish (mackerel, bonito, tuna, trevally)
Tamarind water made from 1 teaspoon tamarind in 1 cup (250 ml) water or fresh line juice
Soak the fish in tamarind water and salt for 20-30 minutes. Remove the fish from the marinade and dry it with paper towels. Brush the fish all over with oil, make 2 or 3 slashes across the sides and wrap it in banana leaves or place it in an oiled fish grill. Grill over a charcoal fire. Sever with a bowl of Tomato Sambal.