Keto Ikan Bakar (Grilled Fish)

Ingredients

• 1.5 lbs White fish fillets (e.g., snapper, sea bass)
• 2 stalks Lemongrass
• 1 inch Galangal
• 1 inch Ginger
• 1 tsp Turmeric powder
• 2 tbsp Chili paste (sambal oelek)
• 4 small Shallots
• 3 cloves Garlic
• 2 tbsp Lime juice
• 2 tbsp Soy sauce (keto-friendly)
• 1 tsp Stevia or erythritol
• 1 tbsp Coconut oil

Instructions

1. 1Prepare the marinade: In a blender, combine the 2 stalks of lemongrass (trimmed and roughly chopped), 1 inch of galangal (peeled and roughly chopped), 1 inch of ginger (peeled and roughly chopped), 1 teaspoon of turmeric powder, 2 tablespoons of chili paste, 4 small shallots (peeled), 3 cloves of garlic (peeled), 2 tablespoons of lime juice, 2 tablespoons of soy sauce, and 1 teaspoon of stevia or erythritol. Blend until the mixture is smooth.
2. 2Place the 1.5 lbs of white fish fillets on a clean surface and rub the blended marinade all over them, ensuring they are evenly coated.
3. 3Preheat your grill to medium heat, which is approximately 350-400°F (175-200°C). Lightly grease the grill grates using 1 tablespoon of coconut oil to prevent sticking.
4. 4Carefully place the marinated fish fillets onto the preheated grill. Grill for 6-8 minutes per side. The fish is cooked through when it is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
5. 5Remove the grilled fish from the grill and let it rest for 2-3 minutes before serving. This allows the juices to redistribute, making the fish more moist.

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