Name: Ikan Bakar Bali (Balinese Grilled Fish)
Prep time: 25 min
Cook time: 20 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 350 g Boneless Fish Fillets, firm white fish; 1½ tbsp Sweet Soy Sauce, for glaze; ½ tsp Shrimp Paste, mashed; 4 Shallots, roughly chopped; 4 clove Garlic, roughly chopped; 1 inch Galangal, sliced; 2 Candlenuts, roughly chopped; 2 Makrut Lime Leaves, finely sliced; ½ tsp Ground Turmeric, for spice paste; ¾ tsp Red Chilli Powder, adjust to taste; 1 tsp Palm Sugar, grated; 1 Lemon, half for marinade, half for serving; 1½ tbsp Coconut Oil, for paste and grilling; ½ tsp Salt, adjust to taste

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 25 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Blend the shallots, garlic, galangal, candlenuts, shrimp paste, turmeric, red chilli powder, palm sugar, salt, lemon juice, and a splash of water into a thick paste.
Heat part of the measured coconut oil in a pan and fry the paste until it smells cooked and slightly darker.
Mix the cooked paste with sweet soy sauce and sliced makrut lime leaves.
Coat the fish with the paste and marinate for 20 minutes.
20 min
Heat a grill or grill pan over medium heat and brush with the remaining coconut oil.
Grill the fish until lightly charred outside and just cooked through, basting with any remaining paste.
Serve hot with lemon wedges.

How to tell it's done

The fish should be moist inside, lightly charred outside, and coated with a glossy spice glaze.

Getting it right

Tip

Cook the spice paste before marinating; it gives the fish a deeper flavor and avoids raw aromatics burning on the grill.

What to serve it with

Serve with coconut rice, cucumber slices, and a simple sambal-style chilli relish.

Common mistakes

The fish flakes apart or tastes raw-spiced.: Use firm fillets, cook the paste before marinating, and turn the fish only when the first side releases easily.

Substitutions

Use any firm white fish fillet that holds together on a grill.
Use ginger only if galangal is unavailable, but the aroma will be different.
Do not serve candlenuts raw; they must be cooked thoroughly in the spice paste.
Check sweet soy sauce labels for wheat and soy content.

Storing and reheating

Refrigerate grilled fish for up to 2 days. Reheat gently or serve at room temperature; freezing is not recommended after grilling.

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Ingredients