Ikan Bakar (Grilled Fish)

Ingredients

• 4 fillets White Fish Fillets (e.g., Snapper, Grouper)
• 2 teaspoons Turmeric Powder
• 1 teaspoon Coriander Powder
• 4 cloves Garlic
• 3 small Shallots
• 2.54 cm Ginger
• 1-2 small Red Chilies
• 2 tablespoons Lime Juice
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1In a food processor or blender, combine the 2 teaspoons of turmeric powder, 1 teaspoon of coriander powder, 4 cloves of garlic, 3 small shallots, 2.54 cm of ginger, 1-2 small red chilies, 2 tablespoons of lime juice, 1 teaspoon of salt, and 2 tablespoons of vegetable oil. Blend these ingredients until they form a smooth paste.
2. 2Place the 4 fillets of white fish into a bowl or dish. Pour the smooth spice paste over the fish fillets, ensuring all sides are coated. Cover the dish and let the fish marinate in the refrigerator for at least 30 minutes.
3. 3Preheat your grill to medium heat. This is approximately 176.7-204.4°C (175-200°C).
4. 4Carefully place the marinated fish fillets onto the preheated grill. Grill for 5 to 7 minutes on the first side. Flip the fish fillets and grill for another 5 to 7 minutes on the second side. The fish is cooked through when it is opaque and flakes easily with a fork, or reaches an internal temperature of 63°C.
5. 5Remove the grilled fish from the grill. Serve immediately with rice and a side of vegetables.

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