Fish & seafood

Kemel ngebard (grilled smoked fish)

Smoked fish reheated over the embers, its skin turning crisp and its flesh fragrant. It is eaten with chilli and lime, as a starter or side dish.

25 min
4 servings
Medium
Moderate
🇵🇼 Palau

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Ingredients

Spices & seasoning

Salt
1 pinch Black pepper

On the side

300 g White rice

Nutrition facts

168 kcal per serving

Protein: 27.8 g
Carbohydrates: 2.5 g
of which sugars: 1.9 g
Fat: 4.8 g
of which saturated fat: 0.6 g
Fiber: 1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven grill or a griddle pan over medium-high heat.
Cut the smoked fish into large pieces and remove the most visible bones.
Brush the pieces with a little oil and place them skin side down on the rack.
Grill for 5 to 7 minutes, turning once, until the skin is crisp and the flesh is hot.
Meanwhile, thinly slice the onion and chilli, and cut the limes into wedges.
Plate the fish, squeeze over the lime juice and scatter with onion and chilli.

Variations and tips

On the barbecue. Grill the fish on a barbecue grate for a more smoky flavour.

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Original Ecomely recipe.