Gluten-Free Ikan Bakar (Grilled Fish)

Ingredients

• 4 6oz fillets White Fish Fillets (e.g., snapper, tilapia)
• 4 medium Shallots (minced)
• 4 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 medium Red Chili (minced, adjust to taste)
• 3 tbsp Tamari (gluten-free)
• 2 tbsp Lime Juice
• 1 tbsp Palm Sugar (or brown sugar)
• 2 tbsp Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 4 medium shallots (minced), 4 cloves garlic (minced), 1 tbsp ginger (grated), 1 tsp turmeric powder, 1 tsp coriander powder, and 1 medium red chili (minced). Add the 3 tbsp tamari, 2 tbsp lime juice, and 1 tbsp palm sugar to the bowl.
2. 2Add the 2 tbsp vegetable oil to the bowl with the other ingredients. Mix everything together thoroughly with a spoon or whisk until it forms a smooth marinade.
3. 3Place the 4 6oz fillets of white fish fillets into the bowl with the marinade. Gently coat each fillet completely. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes.
4. 4Preheat your grill to medium heat. For an electric grill, this is typically around 375-400°F (190-205°C). If using a charcoal grill, you want the coals to be mostly covered with gray ash.
5. 5Carefully place the marinated fish fillets onto the preheated grill grates. Grill for 5 to 7 minutes on the first side. The fish is done when it is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
6. 6Flip the fish fillets and grill for another 5 to 7 minutes on the second side, until cooked through. During the last 2 minutes of grilling, you can brush any remaining marinade from the bowl onto the fish.
7. 7Remove the grilled fish from the grill and serve immediately. It pairs well with steamed rice and your favorite gluten-free vegetables.

Substitutions

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