Introduction
Fihunu Mas is one of the most iconic and widely enjoyed dishes in Maldivian cuisine. Translating simply to “grilled fish,” this dish celebrates the Maldives’ deep connection to the sea and its long tradition of preparing freshly caught fish with minimal yet vibrant seasoning. Marinated in chilli, garlic, lime, and aromatic spices, then grilled until smoky and tender, Fihunu Mas is both simple and deeply flavourful, making it a favourite at family meals, beach gatherings, and festive occasions.
Fishing has shaped Maldivian life for centuries, and grilling fish over open flames remains one of the oldest and most cherished cooking methods on the islands. Traditionally, fishermen would grill their catch soon after returning from the ocean, seasoning it lightly and cooking it over coconut husk fires. This technique preserved the natural sweetness of the fish while adding a subtle smoky depth that defined island cooking. Over time, Fihunu Mas became a national classic, appearing in homes, cafés, and celebrations across the Maldives.
At The Recipe Kitchen, this Fihunu Mas recipe follows the authentic Maldivian approach. It balances bold chilli heat with citrus brightness and gentle spice, allowing the flavour of the fish to remain at the centre of the dish. Whether grilled outdoors or prepared indoors on a grill pan, this recipe brings the essence of Maldivian coastal cooking straight to your table.
Recipe Overview
Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Ingredients
For the Fish
- 1 whole reef fish or snapper (about 1.2 kg), cleaned and scaled, or 4 large fish steaks
- 2 tablespoons lime or lemon juice
- Salt, to taste
For the Marinade
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 fresh red chillies or Scotch bonnet peppers, finely chopped (adjust to taste)
- 1 teaspoon chilli powder
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon Maldive fish flakes or dried tuna flakes (optional but traditional)
- 2 tablespoons coconut oil
- 1 tablespoon tomato paste (optional, for colour and depth)
For Garnish and Serving
- Lime wedges
- Fresh coriander leaves (optional)
Step-by-Step Instructions
- Prepare the fish
Rinse the fish thoroughly under cold water and pat dry with kitchen paper. If using a whole fish, make shallow diagonal slashes on both sides to allow the marinade to penetrate. Place the fish on a large tray or shallow dish. - Season lightly
Sprinkle the fish with salt and drizzle with lime or lemon juice. Rub gently over the surface and inside the cavity if using a whole fish. Set aside while preparing the marinade. - Make the marinade
In a small bowl, combine garlic, ginger, chopped chillies, chilli powder, turmeric, cumin, coriander, Maldive fish flakes, coconut oil, and tomato paste if using. Mix well to form a thick, aromatic paste. - Marinate the fish
Rub the marinade generously over the fish, ensuring it coats the surface evenly and fills the slashes. Cover and refrigerate for at least 30 minutes to allow the flavours to develop. - Preheat the grill
Preheat an outdoor grill, charcoal grill, or grill pan to medium-high heat. Lightly oil the grates to prevent sticking. - Grill the fish
Place the marinated fish on the hot grill. Cook for 6–8 minutes on the first side, depending on thickness, until lightly charred and crisp at the edges. - Turn carefully
Using a wide spatula, turn the fish gently and grill the other side for another 6–7 minutes, until the flesh is opaque, tender, and flakes easily with a fork. - Baste if needed
Brush lightly with any remaining marinade or a little coconut oil during grilling to keep the fish moist and enhance flavour. - Check doneness
The fish is ready when fully cooked through but still juicy, with a golden crust and light charring. - Rest and serve
Remove from the grill and allow to rest for 2–3 minutes. Transfer to a serving platter and garnish with lime wedges and coriander if desired.
Cooking Tips & Variations
- Fresh fish matters: Use the freshest whole fish or steaks available for the best flavour and texture.
- Charcoal flavour: Traditional Fihunu Mas is grilled over coconut husk or charcoal for smoky depth. A grill pan works well indoors, but outdoor grilling gives the most authentic result.
- Heat control: Adjust chilli quantity to suit your preference. The dish should be spicy but balanced by citrus and coconut oil.
- Butterflied version: Butterflying the fish allows faster, more even cooking and better marinade absorption.
- Oven alternative: Bake at 200°C for 18–22 minutes, finishing under the grill for light charring if needed.
What to Serve With Fihunu Mas
Fihunu Mas is traditionally served with:
- Steamed white rice
- Huni roshi (Maldivian flatbread)
- Lonumirus (chilli and onion sambal)
- Cucumber and tomato salad
- Coconut chutney
- Lime wedges
These accompaniments balance the spice, add freshness, and complete the traditional Maldivian meal.
Storage & Reheating
- Storage: Store leftover grilled fish in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the oven at 160°C or in a covered pan over low heat. Avoid microwaving to prevent drying out the fish.
- Freezing: Freezing is not recommended, as grilled fish loses texture and flavour after thawing.
Frequently Asked Questions
Is Fihunu Mas very spicy?
Traditionally it is moderately to fairly spicy, but the heat level can be easily adjusted by reducing fresh chillies and chilli powder.
Can I use fish fillets instead of whole fish?
Yes. Thick fillets such as snapper, grouper, or tuna work well, though whole fish offers the most authentic presentation and flavour.
What makes Fihunu Mas different from other grilled fish dishes?
Maldivian seasoning uses coconut oil, Maldive fish flakes, and a distinctive balance of chilli and citrus, creating a flavour profile unique to the islands.
Final Thoughts
Fihunu Mas is a timeless expression of Maldivian coastal cooking, where fresh fish, bold spices, and open-fire grilling come together in perfect harmony. Simple yet vibrant, it captures the essence of island life and the enduring importance of the sea in Maldivian culture. Whether enjoyed with rice at home or served at a festive gathering, this authentic recipe brings the warmth, aroma, and flavour of the Maldives straight to your table, making it a true highlight of traditional world cuisine.
