Zesty Grilled Sea Bream with Sweet Soy Glaze

Grilled Bawal Laut (Sea Bream)

Ingredients:

• 1 kg sea bream (Bawal Laut), cleaned and scored
• Juice of 1 lime
• 1 teaspoon tamarind water
• 3 tablespoons sweet soy sauce (kecap manis)
• Oil for frying
• Spice Paste:
  • 7 shallots
  • 3 garlic cloves
  • 2 teaspoons coriander seeds
  • 2 cm ginger
  • 4 red curly chilies
  • Salt to taste

Instructions:

1. Prepare the Fish:

   • Rinse the sea bream under cold water. Rub the fish with lime juice and let it sit for 15 minutes. Rinse again with clean water and pat dry with paper towels.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, coriander seeds, ginger, and red chilies. Blend into a smooth paste. Add salt to taste.

3. Cook the Spice Paste:

   • Heat a little oil in a frying pan over medium heat. Add the spice paste and sauté until fragrant. Stir in tamarind water and sweet soy sauce. Cook for a few minutes until the mixture is well combined and slightly thickened.

4. Marinate the Fish:

   • Rub the spice paste all over the fish, ensuring it gets into the scored areas. Cover and refrigerate for 30 minutes to allow the flavors to meld.

5. Grill the Fish:

   • Preheat your grill to medium-high heat. Grill the fish, basting with any remaining spice paste, until cooked through and slightly charred, about 5-7 minutes per side depending on the thickness of the fish.

6. Serve:

   • Serve the grilled sea bream with your choice of accompaniments. Enjoy!

Notes:

• Adjust the level of spiciness by modifying the amount of red chilies according to your taste.
• You can also use a grilling pan or broiler if a barbecue grill is not available.