Gluten-Free Ikan Bakar (Grilled Fish)

Ingredients

• 4 Firm White Fish Fillets (e.g., Snapper, Pomfret)
• 5 Red Chilies
• 8 Shallots
• 4 cloves Garlic
• 1 inch Ginger
• 1 inch Turmeric
• 2 stalks Lemongrass
• 2 tablespoons Coconut Aminos
• 2 tablespoons Lime Juice
• 1 teaspoon Salt
• 4 cups Cooked Rice (gluten-free)

Instructions

1. 1In a food processor, combine the 5 red chilies, 8 shallots, 4 cloves garlic, 1 inch ginger, 1 inch turmeric, and 2 stalks lemongrass. Blend until a smooth paste forms.
2. 2Add the 2 tablespoons of coconut aminos, 2 tablespoons of lime juice, and 1 teaspoon of salt to the food processor with the paste. Blend briefly to combine.
3. 3Place the 4 firm white fish fillets on a clean surface. Rub the spice paste evenly all over each fillet.
4. 4Place the coated fish fillets in a dish. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
5. 5Preheat your grill to medium-high heat. This is approximately 400-450°F (200-230°C).
6. 6Carefully place the marinated fish fillets on the preheated grill. Grill for 5-7 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. 7Remove the grilled fish from the grill. Serve immediately with the 4 cups of cooked rice.

Substitutions

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