Smoky Spice-Rubbed Grilled Patin Fish

Grilled Ikan Patin Recipe

Ingredients:

• 1 fresh patin fish (about 1 kg)
• 5 cloves garlic
• 6 shallots
• 1 candlenut, roasted
• 1 thumb-sized piece of turmeric
• 1 tablespoon mushroom bouillon powder
• Salt, to taste
• Sweet soy sauce (optional, skip if prefer less sweetness)
• Cooking oil
• Lime juice

For Garnish and Serving:

• Sambal (chili paste) of your choice

Instructions:

1. Prepare the Spice Paste:

   • Blend together shallots, garlic, roasted candlenut, and turmeric until smooth. Set aside.

2. Cook the Spice Paste:

   • Heat a little cooking oil in a pan. Add the blended spice paste, salt, and mushroom bouillon powder. Sauté until fragrant, then turn off the heat.

3. Prepare the Fish:

   • Rinse the patin fish with lime juice, then clean thoroughly. Coat the fish evenly with the sautéed spice paste. Let it marinate for about 1 to 3 hours for optimal flavor absorption.

4. Prepare the Basting Mixtures:

   • Prepare two separate basting mixtures: one by mixing some of the remaining spice paste with cooking oil, and another with just sweet soy sauce.

5. Grill the Fish:

   • Preheat your grill or charcoal grill pan. Place the marinated fish on the grill.
   • Baste the fish with the oil-spice mixture, turning and basting occasionally until partially cooked.
   • Once the fish is almost done, baste it with the sweet soy sauce mixture. Grill briefly until fully cooked and slightly charred.

6. Serve:

   • Serve the grilled ikan patin hot, accompanied by your favorite sambal.

Tips:

• Whenever possible, purchase live patin fish to ensure freshness.
• Avoid marinating the fish overnight as it may alter its taste.

Enjoy your flavorful Grilled Ikan Patin with friends and family, perfect for a delightful meal!