COPPER🇹🇱 Timor-Leste
Ikan bakar recipe
Grilled fish with a smoky, spicy kick!
Ingredients
- 1 unit whole fish
- 2 unit lime
- 4 unit garlic
- 1 tbsp ginger
- 1 tbsp chili powder
- 1 tsp salt
- 2 tbsp oil
How to make Ikan bakar
- Clean and gut the whole fish thoroughly, ensuring all innards are removed and the scales are cleaned.
- Score the sides of the fish with deep cuts to help absorb the marinade.
- In a bowl, mix the juice of 1 lime, 3 minced garlic cloves, 1 cm grated ginger, 2 tablespoons of chili powder, and 1 teaspoon of salt.
- Stir in 2 tablespoons of oil to create a marinade for the fish.
- Rub the marinade generously over the fish, ensuring both the inside and outside are well coated.
- Cover the fish and let it marinate for at least 15 minutes to develop flavor.
- Preheat the grill to high heat, ensuring it’s hot and ready for cooking.
- Place the fish on the heated grill, cooking for 6-8 minutes on each side until fully cooked and flaky.
- Check for doneness by ensuring the flesh flakes easily with a fork before removing from the grill.
- Serve the grilled fish hot, garnished with lime wedges for squeezing on top.
What is Ikan bakar?
Ikan bakar is a traditional dish from Timor-Leste. It takes about 30 minutes to prepare, is considered medium to make at home, and uses 7 ingredients.
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