It is not advisable to marinade seafood, like fish too long or else you would end up with soggy flesh. Fish should only be marinated around 20 to 30 minutes before cooking. Furthermore, the texture of the fish flesh allows it to absorb the marinade easily as compared with meat..
I have these two medium table size Grouper and I was curious how they would taste liked with Assam Jawa (tamarind). I added some turmeric for additional flavour and colour. The deep fried Grouper with Tamarind & Turmeric taste good if eaten with Sambal Belachan (fermented shrimp paste chillies)
Grouper (garoupa) Fish, 2 medium table size
Turmeric, 1/2 teaspoon
Light soya sauce, 2 tablespoons
Tamarind (Assam Jawa), 1 tablespoon (without seeds)
Salt to taste
Vegetable oil for deep frying
Marinade the fish with turmeric, light soya sauce, tamarind and salt to taste for around 20 minutes. Heat up wok and put in the vegetable oil. Deep fry fish until they crisp a little. Take out the fish and drain away excess oil. Serve with Sambal belachan!
PS : You can also barbecue, grill or bake the fish.