Resep Ikan Bakar Padang | Indonesian Grilled Fish Recipe

• Serves: 2-4
• Prep Time: 40 minutes
• Total Time: 60 minutes

Ingredients

• 1 1/2 lb whole fish (salmon)
• 4 tbsp lime/lemon juice
• 2 tsp salt
• 6-8 Thai red chilies
• 1 clove garlic
• 1 stick lemongrass
• 1/2 onion
• 1 cup coconut milk
• 1 inch galangal
• 1/2 inch ginger
• 1/4 tsp ground turmeric
• 3 tbsp vegetable oil

Instructions

Wash the fish. Pat it dry and cut about 4 deep slightly diagonal slits across both sides of fish. Rub 1 tbsp of the lime juice and about 1/2 tsp of salt over the entire fish. Make sure rub it into the slits and stomach cavity. Set aside for 30 minutes.

Cut about 2 inches off the base of lemongrass. Use mortar to lightly crush it. Save the top part of lemongrass for basting brush.

Peel the garlic, galangal, ginger, and onion. Then put garlic, galangal, lemongrass, ginger, onion, red chilies, onion, 3 tbsp lime juice and 1/2 tsp salt into food processor. Pulse it into smooth paste. If you like to get some spice crust or drier grilled fish, do not baste it for the last 5 minutes.

Serve it with lime wedges and some salad such as cucumber, tomatoes, lettuce and condimens such as sambal belacan.

In wide shallow dish, put spice paste and coconut milk. Stir it to mix. Then add the fish. Cover the fish with marinate. Make sure it penetrates to the slits and cavity. Set aside at least 15 minutes. Longer is better. I prefer about 2 hours.

Preheat the charcoal grill. When the grill is hot, brush the grill grate with vegetable oil to prevent sticking. Put the fish on the grill. Cook it about 20 minutes and basting frequently with marinade. Turning it every 5 mnutes. Use the lemongrass brush to get more spice flavor. The fish will be brown but tender and moist inside.

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