Grilled Gurame Fish Recipe With Balinese Seasoning

For those of you who are spicy lovers, you can also create grilled fish dishes with spicy concoctions such as Padang spices, rujak spices, or Balinese spices. The taste is guaranteed to be much more delicious and 'biting' than grilled fish in soy sauce in general.

Ingredients

Carp - 600 grams
Lime, take the juice - 1 point
Salt, to coat the fish - to taste
Lemongrass, bruised - 2 sticks
Bay leaf - 2 pieces
Tamarind, dissolve in warm water - 1 tsp
Salt - 1 tsp
Shaved brown sugar - 1 tbsp
Oil, for frying - to taste
Ground spices:
Garlic - 4 cloves
Shallots - 8 grains
Red chilies - 7 pieces
Candlenut, roasted - 4 grains
Turmeric, roasted - 3 cm
Ginger - 2 cm
Coriander - 2 tsp
Shrimp, grilled - 1/2 tsp
Tomato - 1 piece
See Mother's Recipe Version

Plans

Coat the fish with lime juice and salt, then let stand for 1 hour. Wash again and drain. Set aside.
Heat some oil. Saute ground spices, lemon grass, and bay leaf until fragrant.
Add tamarind water, salt, and brown sugar. Continue to stir fry until cooked. Turn off the fire.
Coat the fish with the spices on both sides. Leave it for 1 hour.
Prepare the grill / grill. Grill the fish while occasionally brushing with the remaining spices on both sides until cooked and fragrant. Lift.
Ready to be served.
1. Choose fresh fish with the following characteristics: When pressed, the fish flesh feels chewy and will immediately return to its original shape when released. The eyes look convex and clear brilliant. Fish scales are still complete, shiny, and not easily separated. Fresh red gills.