Ikan Bakar (Grilled Fish - Soy-Free)

Ingredients

• 4 6 oz each White Fish Fillets (e.g., Snapper, Pomfret)
• 2 teaspoons Turmeric
• 4 cloves Garlic
• 6 medium Shallots
• 1 tablespoon Ginger
• 2 small Red Chilies
• 2 tablespoons Coconut Oil
• 2 tablespoons Lime Juice
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

Instructions

1. 1Combine the 2 teaspoons of turmeric, 4 cloves of garlic, 6 medium shallots, 1 tablespoon of ginger, and 2 small red chilies in a food processor or mortar and pestle. Process or pound until you have a fine paste.
2. 2Heat the 2 tablespoons of coconut oil in a pan over medium heat (around 350°F or 175°C). Add the spice paste and cook, stirring frequently, for 2-3 minutes until it smells fragrant.
3. 3Stir the 2 tablespoons of lime juice, 1 teaspoon of salt, and 1/2 teaspoon of pepper into the cooked spice paste until well combined. This is your marinade.
4. 4Place the 4 6 oz each white fish fillets in a dish. Pour the spice paste mixture over the fish, ensuring each fillet is coated. Let the fish marinate at room temperature for at least 30 minutes.
5. 5Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
6. 6Place the marinated fish fillets on the preheated grill. Grill for 5-7 minutes per side. The fish is cooked through when it is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).
7. 7Serve the grilled fish hot with rice and your favorite side dishes.

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