Ingredients:
- 4 shallots, peeled (approximately 80g / 2.8 oz)
- 4 cloves garlic, peeled (approximately 12g / 0.4 oz)
- 2-3 red chilies, seeded and chopped (approximately 20g / 0.7 oz)
- 1 inch ginger, peeled and roughly chopped (approximately 15g / 0.5 oz)
- 1 inch galangal, peeled and roughly chopped (approximately 15g / 0.5 oz)
- 1 inch turmeric root, peeled and roughly chopped (approximately 15g / 0.5 oz) or 1 tsp ground turmeric
- 1 stalk lemongrass, finely sliced (use only the bottom white part, about 4 inches)
- 1 tsp shrimp paste (terasi), optional (approximately 5g / 0.2 oz)
- 1 tsp coriander seeds (approximately 2g / 0.07 oz)
- 1/2 tsp ground white pepper (approximately 1g / 0.04 oz)
- 1 tbsp brown sugar or coconut sugar (approximately 15g / 0.5 oz)
- 1 tsp salt (approximately 5g / 0.2 oz)
- 2 tbsp vegetable oil
- 4 (6-8 ounce) white fish fillets, such as snapper, barramundi, or sea bass (approximately 680-900g / 24-32 oz)
- 2 tbsp lime juice
- 2 tbsp vegetable oil (for grilling)
- Lime wedges, for serving
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
- Prepare the Spice Paste: Combine all spice paste ingredients in a food processor and blend until a smooth paste forms. Alternatively, pound ingredients together using a mortar and pestle until smooth.
- Marinate the Fish: Place the fish fillets in a mixing bowl. Add the spice paste and lime juice. Rub the paste all over the fish, ensuring it’s evenly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- Prepare the Grill: Preheat your grill to medium-high heat. Clean the grill grates and lightly oil them to prevent sticking.
- Grill the Fish: Place the marinated fish fillets on the preheated grill. Cook for 4-6 minutes per side, depending on the thickness of the fish. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
- Serve: Transfer the grilled fish to serving plates. Garnish with fresh cilantro or parsley and serve immediately with lime wedges.