Ikan Bakar Grilled Spiced Fish

Name: Ikan Bakar Grilled Spiced Fish
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 (1.5 lb) whole fish, cleaned (snapper, tilapia, or sea bass), scored 3x each side; 6 shallots, roughly chopped; 4 garlic cloves, roughly chopped; 4 red Fresno or Thai red chilies, roughly chopped; 2 lemongrass stalk, white part only, sliced; 1/2 tsp ground turmeric; 1 tsp ground coriander; 3 tbsp vegetable oil; 2 tbsp kecap manis (sweet soy sauce); 2 tbsp fresh lime juice; 1 tsp salt; 2 lime, cut into wedges

A whole fish rubbed with a fragrant Indonesian spice paste of shallots, chilies, turmeric, and lemongrass, then grilled over high heat until the skin is charred and the flesh is tender. Plan ahead: marinate the fish 30 minutes before grilling.

65 minMediumServes 4360 cal/serving

IndonesianDinnerGrillPescatarianHigh ProteinLow CarbDairy-FreeShellfish-FreePork-Free

Ingredients

2 (1.5 lb) whole fish, cleaned (snapper, tilapia, or sea bass), scored 3x each side
6 shallots, roughly chopped
4 garlic cloves, roughly chopped
4 red Fresno or Thai red chilies, roughly chopped
2 lemongrass stalk, white part only, sliced
1/2 tsp ground turmeric
1 tsp ground coriander
3 tbsp vegetable oil
2 tbsp kecap manis (sweet soy sauce)
2 tbsp fresh lime juice
1 tsp salt
2 lime, cut into wedges

Instructions

1

Blend 6 roughly chopped shallots, 4 roughly chopped garlic cloves, 4 roughly chopped red Fresno or Thai red chilies, 2 white part only, sliced lemongrass stalk, 1/2 tsp ground turmeric, 1 tsp ground coriander, 3 tbsp vegetable oil, 2 tbsp kecap manis (sweet soy sauce), 2 tbsp fresh lime juice, and 1 tsp salt in a blender until a smooth spice paste forms.
2

Pat 2 (1.5 lb) scored 3x each side whole fish, cleaned (snapper, tilapia, or sea bass) dry. Rub the spice paste all over each fish, pressing it into the scored cuts and inside the cavity. Let marinate at room temperature for 30 minutes.
3

Preheat grill to high heat. Oil the grates well.
4

Grill fish for 8-10 minutes per side without moving, until the skin is charred and lifts cleanly from the grates. The fish is done when the flesh is opaque and flakes easily at the thickest part and registers an internal temperature of 145 degrees F (63 degrees C).
5

Transfer carefully to a platter and serve with 2 cut into wedges lime and steamed rice or vegetables.

Questions

Can I make Ikan Bakar Grilled Spiced Fish gluten-free?

Yes. The gluten in this entry is 2 tbsp kecap manis (sweet soy sauce). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Ikan Bakar Grilled Spiced Fish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Ikan Bakar Grilled Spiced Fish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

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