Dairy-Free Ikan Bakar (Grilled Fish)

Ingredients

• 4 pieces White fish fillets (e.g., snapper, seabass)
• 4 tbsp Kecap manis (sweet soy sauce)
• 2 tbsp Lime juice
• 3 cloves Garlic cloves
• 2 pieces Shallots
• 2.54 cm Ginger
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 3 cloves of garlic, 2 shallots, 2.54 cm of ginger, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder. Blend until you have a smooth spice paste.
2. 2In a medium bowl, whisk together the spice paste, 4 tablespoons of kecap manis, 2 tablespoons of lime juice, and 2 tablespoons of vegetable oil to create the marinade.
3. 3Place the 4 pieces of white fish fillets in a shallow dish or a resealable bag. Pour the marinade over the fish, ensuring each piece is well coated. Cover or seal and let it marinate in the refrigerator for at least 30 minutes.
4. 4Preheat your grill to medium heat, which is approximately 175°C to about 205°C (175°C to 200°C).
5. 5Carefully place the marinated fish fillets onto the preheated grill grates. Grill for 5 to 7 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Serve the grilled fish immediately with rice and sambal.

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