Grilled Haruan Fish with Kaluk Style (Ikan Gabus Panggang Kaluk)
Ingredients
- 2 whole haruan fish (or gabus), approximately 500 grams each
- Juice of 1 lime
- 12 shallots
- 2 cloves garlic
- 5 curly red chilies
- 2 medium tomatoes
- 1 thumb-sized piece of turmeric
- 2 candlenuts
- 1 teaspoon coriander seeds or powder
- Salt, sugar, and pepper to taste
- Cooking oil
- Banana leaves (optional, for grilling)
Instructions
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Prepare the Fish:
Begin by cleaning the haruan fish thoroughly. Keep the scales on and make a slit from the head down to the tail to facilitate seasoning and cooking. Squeeze the juice of one lime over the fish to marinate and help tenderize it. -
Prepare the Spice Paste:
In a blender or food processor, combine the shallots, garlic, curly red chilies, turmeric, candlenuts, and coriander. Blend until you achieve a smooth paste. Season the paste with salt, sugar, and pepper to taste. If you prefer a coarser texture, you can also use a mortar and pestle to grind the ingredients. -
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Season the Fish:
Rub the prepared spice paste generously over the fish, ensuring that it is well coated inside and out. Let it marinate for at least 30 minutes to allow the flavors to penetrate the fish. -
Grill the Fish:
Preheat your grill to medium-high heat. If you’re concerned about the fish sticking or breaking apart, you can line the grill with banana leaves or skewer the fish with bamboo sticks. Grill the fish, turning occasionally, until it is fully cooked and has a nice char. This should take about 15-20 minutes, depending on the thickness of the fish. -
Serve:
Once grilled to perfection, remove the fish from the grill. Serve it hot with your favorite side dishes and sambal. Options include sambal kecap (sweet soy sauce sambal), a simple lime dipping sauce, or any other sambal of your choice.
Enjoy this flavorful and aromatic grilled haruan fish, which pairs wonderfully with fresh vegetables and a tangy sambal. Happy cooking!
