lautnusantara.com - Ikan Bakar (Grilled Fish) is one of many Indonesian fish dishes. Being an island country with 13,000 islands, fish and shrimp makes their way to Indonesian food. Whole white flesh fish is normally used for cooking in Indonesia. One cooking method for fish is grilling it using charcoal.

Main Ingredients: 
•    Snapper or any white fish

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Marinade Mixture:
•    Candlenuts
•    ‌Coriander
•    ‌Galangal
•    ‌Lemongrass
•    ‌Kaffir Lime Leaves
•    ‌Red Onion
•    ‌Red Chilli
•    ‌Garlic
•    ‌Ginger
•    ‌Turmeric

Basting Sauce (during grilling process):
•    Sweet Soy Sauce  
•    Butter

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Garnish (Optional)
•    Lettuce
•    ‌Tomatoes
•    ‌Cucumber
•    ‌Banana Leaves
•    ‌Basil

Directions:

1. Place fishes on container. Pour the marinades mixture all over the fishes, let it rest for at least 30 minutes.
2. Prepare your grill. Charcoal is better in general. But if you don’t have it, using stove is fine although it will produce less superior taste.
3. Remove all of the marinade from the fish.
4. Prepare the basting sauce. Combine all ingredients together. Put a bit of water to thin out the sauce if you want.
5. Use a brush, brush the the fish all sides with the basting sauce.
6. Grill the fish, Use medium heat if you are using the stove. Do not go with high heat as it will quickly burn the marinade / basting sauce. Keep brushing the fish with the basting sauce while grilling every now and then.
7. Cook one side of the fish until you think it’s done. It’s about 5-10mins. Roughly. Do not overcook your fish or the texture will get rubbery.
8. Once you turn it over, cook the other side of the fish. Again, keep brushing the fish with that sauce.
9. If it’s done, use a spatula large enough to lift out that fish out of the pan.

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