Ikan Bakar (Grilled Fish)

Ingredients

• 4 pieces Firm white fish fillets (e.g., snapper, grouper)
• 4 tablespoons Sweet soy sauce (kecap manis)
• 2 tablespoons Lime juice
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 2 tablespoons Vegetable oil

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

Instructions

1. 1In a medium bowl, combine the 4 tablespoons of sweet soy sauce, 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, and 2 tablespoons of vegetable oil. Whisk everything together until well combined.
2. 2Place the 4 pieces of firm white fish fillets in the bowl with the marinade. Turn the fish to coat all sides. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes.
3. 3Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C). Ensure the grill grates are clean.
4. 4Carefully place the marinated fish fillets onto the preheated grill. Grill for 5 to 7 minutes per side. The fish is done when it flakes easily with a fork and has developed a slightly charred exterior. For precise cooking, the internal temperature should reach 63°C.
5. 5Remove the grilled fish from the grill. Serve the Ikan Bakar hot, ideally with steamed rice and sambal.

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