Ikan Bakar (Grilled Fish)

Ingredients

• 4 pieces Whole fish (such as snapper or mackerel)
• 2 tablespoons Lime juice
• 4 pieces Shallots
• 2 cloves Garlic
• 1 teaspoon Turmeric (fresh or powder)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Coriander powder
• 1 tablespoon Soy sauce
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil

Instructions

1. 1Carefully clean the 4 pieces of whole fish. Make 3-4 shallow cuts, about 1/2 inch deep, across the thickest part of the flesh on both sides of each fish.
2. 2In a medium bowl, combine the 2 tablespoons of lime juice, 4 shallots (peeled and roughly chopped), 2 cloves of garlic (peeled and roughly chopped), 1 teaspoon of turmeric, 1 teaspoon of grated ginger, 1 teaspoon of coriander powder, 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Blend these ingredients together until a coarse paste forms. You can use a mortar and pestle or a small food processor for this.
3. 3Gently rub the marinade all over the 4 pieces of whole fish, making sure to get some inside the cavity and into the scores you made. Let the fish marinate at room temperature for at least 30 minutes.
4. 4Prepare your grill or grill pan for medium-high heat. If using a charcoal grill, aim for coals that are glowing red with a light dusting of ash. If using a gas grill or grill pan, set the heat to medium-high, around 400°F (200°C).
5. 5Place the marinated fish onto the hot grill or grill pan. Grill for 8 to 10 minutes on the first side, until the skin is crispy and slightly charred. Carefully flip the fish and grill for another 8 to 10 minutes on the second side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. 6Remove the 4 pieces of whole fish from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, making the fish more moist. Serve hot.

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