Gluten-Free Ikan Bakar (Grilled Fish)

Instructions

1. 1In a food processor or blender, combine the 4 cloves of garlic (peeled), 4 shallots (peeled and roughly chopped), 1 tsp of turmeric, 2.54 cm of ginger (peeled and roughly chopped), and 2 chili peppers (stems removed, roughly chopped). Process until a smooth paste forms.
2. 2Transfer the spice paste to a medium bowl. Add the 2 tbsp of lime juice, 2 tbsp of coconut oil, and 1 tsp of salt. Stir well with a spoon until all ingredients are thoroughly combined.
3. 3Place the 4 white fish fillets into the bowl with the spice mixture, ensuring each fillet is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate the fish.
4. 4Preheat an outdoor grill or a large grill pan to medium heat (approximately 176.7-190.6°C / 175-190°C). Once hot, place the marinated fish fillets directly on the grill or grill pan. Grill for 5-7 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C when measured with a meat thermometer.
5. 5Carefully remove the grilled fish fillets from the grill. Serve immediately with plain cooked rice and your choice of steamed or roasted vegetables.

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