Dairy-Free & Egg-Free Ikan Bakar (Grilled Fish)

Instructions

1. 1Prepare the spice paste: Peel and roughly chop the 6 small shallots, 4 cloves garlic, 2.54 cm ginger, 2.54 cm turmeric, and 2 red chili peppers. Place them in a food processor or blender along with the 1 teaspoon coriander and 1/2 teaspoon cumin. Process until you have a fine paste.
2. 2Make the marinade: In a medium bowl, combine the prepared spice paste with the 2 tablespoons soy sauce, 2 tablespoons lime juice, and 2 tablespoons vegetable oil. Stir everything together until well combined.
3. 3Marinate the fish: Place the 4 firm white fish fillets in the bowl with the marinade. Gently coat each fillet with the marinade, ensuring it's covered on all sides. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. 4Preheat the grill: Set up your grill for medium-high heat. If using a charcoal grill, aim for coals that are glowing red with a light ash coating. If using a gas grill, set the temperature to approximately 204.4-232.2°C (200-230°C).
5. 5Grill the fish: Carefully place the marinated fish fillets onto the preheated grill grates. Grill for 5-7 minutes per side. The fish is cooked through when it flakes easily with a fork and has reached an internal temperature of 63°C.
6. 6Serve the fish: Remove the grilled fish from the grill. Serve the Dairy-Free & Egg-Free Ikan Bakar hot, ideally with steamed rice and your favorite Indonesian side dishes that are also free from dairy and eggs.

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