Mayi ya Kupaka — Print Recipe — The Culinary Codex

Whole fish marinated in a thick coconut and chili paste, then grilled over charcoal until the coating caramelizes into a smoky, spicy crust. A beach-side classic of the Comorian coast.

Ingredients

1 whole fish (red snapper, about 1kg), scored
200ml thick coconut cream
2 red chilies, minced
4 cloves garlic, minced
1 teaspoon ground turmeric
Juice of 2 limes
1 teaspoon salt
2 tablespoons coconut oil

Instructions

1 Score the fish with deep diagonal cuts on both sides.
2 Blend coconut cream, chilies, garlic, turmeric, lime juice, and salt into a thick paste.
3 Rub the paste generously over and inside the fish. Marinate for 30 minutes.
4 Prepare a charcoal grill or preheat oven broiler to high.
5 Brush grill with coconut oil. Grill fish for 8-10 minutes per side, basting with remaining coconut paste.
6 The fish is done when the coconut coating is caramelized and golden and the flesh flakes easily.
7 Serve whole on a platter with lime wedges.

Did You Know?

The best kupaka is said to be cooked over coconut shell charcoal, which burns hotter and cleaner than wood charcoal and imparts a faint sweetness to the grilled fish.