Grilled Gurame Fish (Ikan Gurame Bakar)
Ingredients:
- 1 whole gurame fish (approximately 1 kg)
- 1 lime
- For the Spice Paste:
- 1 ½ tablespoons coriander seeds
- 6 shallots
- 3 cloves garlic
- 6 curly red chilies
- 7 bird’s eye chilies (optional, for extra heat)
- 2 pieces ginger (about 2 inches each)
- 2 pieces turmeric (about 2 inches each)
- Salt, to taste
- For the Grilling Glaze:
- 3 tablespoons sweet soy sauce
- 1 tablespoon butter
- Water, as needed
Instructions:
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Prepare the Fish: Clean the gurame fish thoroughly and rub it with lime juice. This step helps to eliminate any fishy odor and adds a fresh flavor.
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Make the Spice Paste: In a blender or food processor, combine the coriander seeds, shallots, garlic, curly red chilies, bird’s eye chilies (if using), ginger, and turmeric. Add a little water as needed to blend the spices into a smooth paste.
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Marinate the Fish: Rub the spice paste generously all over the fish, making sure it is well-coated. Reserve a small amount of the spice paste for basting later. Allow the fish to marinate for 30 to 45 minutes to let the flavors infuse.
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Prepare the Grilling Glaze: In a small bowl, mix the reserved spice paste with sweet soy sauce and melted butter. This mixture will be used to baste the fish during grilling, adding flavor and a glossy finish.
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Grill the Fish: Preheat your grill to medium heat. Place the marinated fish on the grill. Baste the fish with the prepared glaze and grill, turning occasionally, until the fish is cooked through and has a nice char. The fish should be opaque and flake easily with a fork.
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Serve: Once cooked, remove the fish from the grill and serve it hot. Enjoy the grilled gurame with your favorite sides and a squeeze of fresh lime for added zest.
This delicious Indonesian-style grilled fish is perfect for outdoor gatherings and pairs wonderfully with steamed rice or a fresh salad.
