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Indonesian Fish Grill

Serves 4 to 6 Entree seafood, Fish

Indonesian Fish Grill

Indonesian Fish Grill is a beloved staple at home tables across the archipelago, embodying the essence of everyday Indonesian cooking. This dish is not reserved for special occasions or elaborate feasts; instead, it finds its place in the routine of daily life, where the art of grilling fish is passed down through generations, with each cook adding their own touch of salt and fat. It's an expression of the home kitchen, where family members gather around a shared meal.

The taste is a simple yet fulfilling harmony of flavors, where the fish is enhanced by a generous application of olive oil, a squeeze of lemon, and a scattering of fresh herbs. Each bite is a balance of crispy skin and tender flesh, seasoned to perfection with hand-judged salt and freshly cracked black pepper. It's served as is, straight from the grill to the table, inviting everyone to dig in and savor the moment.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the fish thoroughly. Rinse each fish under cold running water to remove any scales or impurities. Pat them dry with paper towels, ensuring the skin is dry to achieve a nice crisp texture when grilling.
  2. Prepare the base by mixing 2 tablespoons of olive oil with a generous squeeze of lemon juice. Add a handful of finely chopped herbs of your choice, such as cilantro or basil, to the oil mixture. Season with fine sea salt and black pepper to taste, stirring well to combine.
  3. Rub the oil and herb mixture all over the fish, making sure to coat both the outside and inside cavities. This will infuse the fish with flavor and help keep it moist during grilling.
  4. Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash. Place the fish on the grill, ensuring they are positioned over direct heat.
  5. Grill the fish for about 4-5 minutes on each side. You will know the fish is done when the flesh turns opaque and flakes easily with a fork. The skin should be slightly charred and crispy, adding a smoky flavor to the dish.
  6. Once cooked, remove the fish from the grill and let them rest for a minute. Taste a small piece to check the seasoning, adding more salt or lemon juice if needed.
  7. Serve the Indonesian Fish Grill immediately, garnished with additional fresh herbs and lemon wedges for squeezing over the top. This dish is best enjoyed hot, with the flavors and aromas still vibrant.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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