Balinese Grilled Fish

Recipe sourced: bearnakedfood.com ~ recipe: Gutomna
Ingredients:-
1 large / 2 medium sized whole fish (about 600g) either Snapper, Tilapia, Seabass, Yellow Tail or Squid / Prawns
Juice from 1 lime

Marinade:
3 candlenuts
4 shallots
3 garlic cloves
10 chili padi ~ i added
1 tbsp turmeric powder
1 tsp coriander powder
2 tsp salt
2 tbsp vegetable or canola oil

Basting sauce:
1/4 cup (60ml) kecap manis
1 tbsp (15g) butter or margarine, melted
2 tbsp vegetable or canola oil

Method:

Clean and pat dry the fish with paper towels.  Use a sharp knife and make a few deep scores on the both sides of the fish.

Spread the lime juice all over the fish to get rid of the fishy smell.

Using a mortar and pestle or grinder, pound all the marinade spices together and mix in the oil.

The candlenuts act as a binder for the marinade.

Spread the marinade all over the fish (both sides) making sure to go in between the scored marks.

Cover and let them hang out in the fridge for at least 1 hour.

Heat up your griddle or grill pan.  Add some oil to make sure to prevent the fish from sticking.

Gently put in the fish and grill until cooked.

Different fish vary in different sizes so cooking time might differ.

Avoid flipping them over too soon and too many times to prevent sticking.

When the fish is about done, brush the sweet sauce all over the fish and continue to cook for another minute.

Serve warm with your favorite sambal sauce or traditional sambal matah.

Sambal matah:

2 shallots

2 red chilies

1 stalk lemongrass

1/2 tsp shrimp paste (lightly toasted in pan)

4 tbsp vegetable or canola oil

pinch of salt to taste

Method:-

Chop all the ingredients finely and mix together with oil.

Season with salt and let it marinate for at least 10 minutes before serving.