Ikan Bakar Grilled Spiced Fish
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.
Ingredients
- 2 (1.5 lb) whole fish, cleaned (snapper, tilapia, or sea bass), scored 3x each side
- 6 shallots, roughly chopped
- 4 cloves garlic cloves, roughly chopped
- 4 red Fresno or Thai red chilies, roughly chopped
- 2 stalks 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
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1
Blend 6 roughly chopped shallots, 4 cloves roughly chopped garlic cloves, 4 roughly chopped red Fresno or Thai red chilies, 2 stalks 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.
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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.
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3
Preheat grill to high heat. Oil the grates well.
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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).
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5
Transfer carefully to a platter and serve with 2 cut into wedges lime and steamed rice or vegetables.