Ikan Bakar (Grilled Fish)

Ingredients

• 4 pieces White fish fillets (e.g., snapper, sea bass)
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 2 pieces Candlenuts, ground
• 2 tablespoons Lime juice
• 2 tablespoons Coconut oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1In a medium bowl, combine the 4 cloves of minced garlic, 1 tablespoon of minced ginger, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 2 pieces of ground candlenuts, 2 tablespoons of lime juice, 2 tablespoons of coconut oil, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir everything together until it forms a paste.
2. 2Place the 4 pieces of white fish fillets in a shallow dish. Pour the spice paste over the fish and use your hands to rub it all over every surface of the fillets. Let the fish marinate for at least 30 minutes at room temperature.
3. 3Prepare your grill for medium-high heat. This is typically around 400-450°F (200-230°C). Make sure the grill grates are clean.
4. 4Carefully place the marinated fish fillets onto the preheated grill. Grill for 5 to 7 minutes on the first side. You are looking for the fish to develop a nice char and for the edges to start looking opaque.
5. 5Flip the fish fillets over. Grill for another 5 to 7 minutes on the second side. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. 6Remove the grilled fish from the grill. Let it rest for 2-3 minutes before serving. This allows the juices to redistribute, making the fish more moist.
7. 7Serve the Ikan Bakar hot with rice and vegetables.

Related Guides