Keto Ikan Bakar (Grilled Fish)

Ingredients

• 4 pieces White fish fillets (e.g., snapper, cod)
• 6 pieces Shallots
• 4 cloves Garlic
• 2.54 cm Ginger
• 2.54 cm Turmeric
• 2 pieces Chili peppers
• 2 tablespoons Lime juice
• 2 tablespoons Coconut aminos
• 1 tablespoon Coconut oil
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper

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

Instructions

1. 1Prepare a paste by grinding the 6 shallots, 4 cloves garlic, 2.54 cm ginger, 2.54 cm turmeric, and 2 chili peppers until smooth. You can use a mortar and pestle or a food processor for this.
2. 2In a medium bowl, combine the spice paste with 2 tablespoons lime juice, 2 tablespoons coconut aminos, 1 tablespoon coconut oil, 0.75 teaspoon salt, and 0.25 teaspoon pepper. Stir well to create the marinade.
3. 3Place the 4 pieces of white fish fillets into the bowl with the marinade. Gently coat each fillet with the mixture. Cover the bowl and let the fish marinate in the refrigerator for at least 30 minutes.
4. 4Preheat your grill to medium heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
5. 5Carefully place the marinated fish fillets onto the preheated grill. Grill for 5 to 7 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
6. 6Remove the grilled fish from the grill and serve immediately.

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