Bali Breeze Ikan Bakar Your New Grilled Fish Obsession
Dreaming of Balinese Ikan Bakar Balinese Grilled This spicy fragrant grilled fish recipe is easier than you think Transport yourself to Bali tonight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Ingredients
- 4 shallots, peeled (about 100g / 3.5 oz)
- 4 cloves garlic, peeled (about 12g / 0.4 oz)
- 2 inch ginger, peeled and roughly chopped (about 25g / 0.9 oz)
- 2 inch galangal (or ginger), peeled and roughly chopped (about 25g / 0.9 oz)
- 1 inch fresh turmeric, peeled and roughly chopped (about 12g / 0.4 oz) (or 1 tsp ground turmeric)
- 1-2 red chillies, deseeded if desired, roughly chopped (adjust to taste)
- 1 teaspoon coriander seeds
- ½ teaspoon black peppercorns
- ½ teaspoon shrimp paste (belacan or terasi), toasted (optional, but adds great depth)
- 1 tablespoon vegetable oil
- 1 tablespoon tamarind paste
- 1 teaspoon brown sugar or palm sugar
- ½ teaspoon salt (or to taste)
- 4 whole fish (e.g., snapper, sea bass, mackerel), about 200-250g (7-9 oz) each, gutted and scaled
- 2 tablespoons vegetable oil, for grilling
- Lime wedges, for serving
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