Ikan Bakar kecap / Indonesian Grilled Fish With Sweet Soy Sauce
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Who doesn’t like grilled fish? If the fish is fresh, grilled fish tastes really good. It is also full of nutrition and very healthy for our diet. We have our favorite fish to grill such as gurame, red and white snapper, black pomfret, kurau, kembong, and tilapia. You can also use the fish of your choice.
Ingredients
- 2 kurau fish (wild threadfin), 450 gr each
- lime juice from 1 large lime
- 3 tbsp cooking oil
- 8 shallots
- 4 garlic
- 1 thumb of ginger
- 1 tsp ground coriander seeds
- 1/8 tsp ground turmeric
- 1 tbsp of salt
- 2 large red chili
- 4 tbsp sweet soy sauce
Directions
Clean the fish and make 3 diagonal slits on both sides of the fish. Squeeze the lime juice all over the fish (including the cavities) and set it aside while we’re preparing the spices
- Add cooking oil, shallots, garlic, ginger, red chili, and salt to a blender and process until smooth (you can also mash them using mortar and pestle). Transfer to a medium-size pan
- Add ground turmeric to the pan and stir fry until fragrant and the mixture starts to dry out
- Add ground coriander seeds, stir to mix for another 15 seconds, then add sweet soy sauce. Mix well with a spatula and bring to a simmer. Turn off the heat and set aside
- Baste the spice mixture into the fish (both sides and cavities)
- Grill while generously baste and brush the fish with the spice mixture (flip 1 to 2 times only during the grilling process so the fish does not break apart) until the fish is thoroughly cooked
- Serve with hot steam rice, sambal (chili sauce), and fresh vegetables
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