Indonesian Food Recipe, featuring Grilled Whole Fish Grill Sheephead, in Indonesian we call it “Ikan Gurami Bakar”
Check How to grill Sheephead or Red Snapper in Indonesian Restaurant style.
When I am grilling the fish, I like it best to grill the whole fish with the head on and not the filets.
I promise you, this is one of the best grill fish you ever eat! and it’s perfect time for backyard bbq.
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Untuk temen-temen Indonesia khususnya yang tinggal di luar negeri/Amerika dan lagi pengen ikan bakar Gurami, coba deh resep ikan bakar ini. Ikan Sheephead ini rasanya hampir mirip-mirip dengan Ikan Bakar Gurami yang kayak di Restaurant Indonesia.
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Whole Grilled Fish Recipe – Indonesian Style
Inggredients:
2-3 Lb Whole Fish (I love whole sheeps Head or Red snapper or Pink snapperr – you might need to choose a firm flesh fish)
1 Tsp Salt and more
2 tbsp unsalted butter
1 inch ginger,
3 Shallot or half Onion
3-4 Garlic cloves
1 tbsp coriander seed (powdered or whole)
¼ Tsp Turmeric powder (Optional but taste better with it)
¼ Tsp Cumin Powder (Optional)
1 cup of sweet soy sauce – Indonesian Brand , buy here:
Or Here:
(it is Important to use the sweet soy sauce not regular Chinese soy sauce, because it’s going to make a completely different taste. Most Asian store carry this product, the brand normally called “ABC” Kecap Manis )
Grill Fish Basket: OR
Method How to Grill Whole Fih:
1. Use a sharp knife to cut through that fish skin, so the marinate will get into the fish better.
2. Squeeze two-3 tablespoons of lime juice/lemon, using your fingers rub in the lime and salt into the cuts and inside the cavity.
3. Lets set that aside, while we make the paste for the marinade, combine 1 inch ginger, 3 Shallot or half Onion, 3-4 Garlic cloves and 1 tbsp coriander seed (powdered or whole).
4. Using a blender, add a little bit of oil or water and make a smooth paste.
5. In a small sauce pan over medium heat, add 2 tbsp oil and stir fry the sauce paste you just made. add the turmeric powder along with one teaspoon of salt and an option of 1 tsp cumin powder then keep stirring until it’s cooked (about 10 minutes) then add in 2 tbsp unsalted butter and stir until the butter melts.
6. Set that aside to cool slightly.
7. Now, When the sauce is cool, add 1 cup of sweet soy sauce and give it a good stir.
8. Use a brush to spread the sauce evenly, over the top and sides of the fish.
9. Set that aside to marinate and rest, while you preheat the grill to medium heat at 350 to 400 degrees Fahrenheit.
(Now our best tip for keeping fish from sticking to the grill is to use a fish grill or is to oil the grates. Fish grates are my fave because they make turning the whole fish so easy!
Oiling the grates by dipping a folded paper towel in high heat cooking oil,
and use tongs to rub it on the pre heated grates.
If you skip this step, the fish is much more likely to stick and be difficult to turn)
10. When the grill is read, place the fish onto the hot grill. Cover and cook the Fish for about 8 minutes on the first side.
11. Then, open the grill and carefully flip the fish over. The fish should release easily once it’s ready to flip, and if you’re having trouble flipping it give it another minute and try again.
12. Carefully brush on another third of the butter starting at the back just in case there’s any flare ups. Make sure to Bast the fish with the remaining sauce, it will infuses great flavor while it grills.
13. Cover and grill for another 8 minutes, or until the internal temperature reaches atleast 140 degrees Fahrenheit.
14. Serve with Jasmine Rice, Fresh Salad and Sambal Terasi.
ENJOY!
Thank You for Watching.
XOXO
Erwina
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Hello, My name is Erwina Hartanti, from Indonesia recently moved to England and then America.
I am a mom of 2 boys and Realtor® in North Carolina – USA
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