Ikan Bakar (Grilled Fish)

Ingredients

• 4 small Whole Fish (Pomfret, Snapper, or Seabass)
• 1 medium Red Onion, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 stalks Lemongrass, minced
• 1 tsp Turmeric Powder
• 1 tbsp Chili Paste (Sambal Oelek)
• 2 tbsp Fish Sauce
• 2 tbsp Lime Juice
• 1 tsp Salt
• 2 tbsp Vegetable Oil

Instructions

1. 1Clean the 4 small whole fish and pat them completely dry with paper towels.
2. 2In a food processor, combine the 1 medium red onion, 4 cloves garlic, 1 tbsp ginger, 2 stalks lemongrass, 1 tsp turmeric powder, and 1 tbsp chili paste. Blend until a smooth paste forms.
3. 3Stir the 2 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp salt into the spice paste until well combined.
4. 4Generously rub the spice paste all over the inside and outside of each of the 4 whole fish. Let the fish marinate for at least 30 minutes at room temperature.
5. 5Preheat your grill to medium-high heat, approximately 400°F (200°C).
6. 6Lightly brush the grill grates with 2 tbsp vegetable oil to prevent the fish from sticking.
7. 7Place the marinated fish on the preheated grill. Grill for 7 to 10 minutes per side, or until the fish is cooked through and the flesh flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).
8. 8Serve the Ikan Bakar hot, accompanied by rice and your favorite side dishes.

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