| 1. Prepare the Fish: Start by thoroughly washing the tilapia under cold running water. After cleaning, make a slit down the back of the fish to allow the flavors to penetrate more effectively during marination and grilling. |
| 2. Make the Spice Paste: In a blender or food processor, combine the garlic, turmeric, ginger, coriander, and salt. Blend until you achieve a smooth paste. Gently rub this spice mixture all over the tilapia, ensuring it gets into the slits as well. Allow the fish to marinate for at least 15-30 minutes to absorb all those wonderful flavors. |
| 3. Prepare the Basting Sauce: In a bowl, mix together the sweet soy sauce, lime juice, chopped bird’s eye chilies, and a pinch of salt. This sauce will be used to baste the fish while it grills and will enhance its flavor. Reserve some for serving. |
| 4. Grill the Fish: Preheat your grill (or a Happy Call grill) to low heat. Once heated, place the marinated tilapia on the grill. As the fish cooks, periodically turn it over to ensure even cooking. After about halfway through cooking, brush melted butter over the fish to keep it moist and flavorful. |
| 5. Baste the Fish: Once the fish is nearly cooked through, generously baste it with the previously prepared basting sauce. Allow it to grill for a few more minutes until the sauce caramelizes and becomes fragrant. This process adds a beautiful glaze and depth of flavor to the fish. |
| 6. Serve: Once cooked perfectly, carefully remove the fish from the grill. Serve the Ikan Nila Panggang while it’s still warm, alongside a bowl of the reserved basting sauce for dipping. For an added touch, consider garnishing with sliced red onions mixed into the basting sauce, which adds a delightful crunch and flavor. |
| 7. Enjoy: Pair your grilled tilapia with steaming hot rice for a complete meal that is sure to satisfy. The combination of the tender, spicy fish and the fragrant rice creates an inviting dish that celebrates the essence of Indonesian cuisine. |
