Keto Ikan Bakar (Grilled Fish)

Ingredients

• 2 Whole fish (pomfret, snapper, or seabass)
• 4 cloves Garlic
• 4 Shallots
• 2 Red chilies
• 1 tsp Turmeric powder
• 2.54 cm Ginger
• 1 stalk Lemongrass, finely chopped
• 2 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 tbsp Coconut oil

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

Instructions

1. 1Prepare the fish: If your fish are not already cleaned, do this now. Make 2-3 shallow cuts on each side of the fish, going about halfway through the flesh. This helps the marinade soak in and the fish cook evenly.
2. 2Make the spice paste: In a blender or food processor, combine the 4 cloves of garlic, 4 shallots, 2 red chilies, 1 tsp turmeric powder, 2.54 cm ginger, and 1 stalk lemongrass. Blend until you have a smooth paste.
3. 3Prepare the marinade: In a medium bowl, combine the spice paste, 2 tbsp lime juice, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp coconut oil. Mix well.
4. 4Marinate the fish: Generously rub the spice mixture all over the outside and inside of the 2 whole fish. Make sure to get some into the slits you made. Let the fish marinate for at least 30 minutes at room temperature.
5. 5Preheat your grill: Set your grill to medium heat, which is approximately 175°C.
6. 6Grill the fish: Place the marinated fish on the preheated grill. Grill for 8-10 minutes per side. The fish is cooked through when the flesh is opaque and flakes easily with a fork. For thicker fish, you can check the internal temperature with a thermometer; it should reach 63°C in the thickest part.
7. 7Serve the fish: Carefully remove the grilled fish from the grill. Serve immediately with a side of cauliflower rice.

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