Indonesian Grilled Fish

Indonesian Grilled Fish or Ikan Bakar Indonesia. Sounds mouthwatering right? I know. Especially if you are spicy food lover like me and if you love all those traditional Indonesian tastes, including sourness from lime juice and saltiness from tauchu/fermented soy beans and terasi/belacan. Remember, can you still recall (Sambal Goreng Teri, Sambal Terasi & Ikan Belado? Plus, how can forget the rest of our Malaysian dishes? Cooked alongside almost similar ingredients and akin a spicy pop in our mouth (Malaysian Fish Sambal, Ikan Masak Kicap & Stingray Spicy Sauce). Also, maybe I should mention other fish recipes from our Asian continent which showcases spiciness, sourness and saltiness (Thai Crispy Fish, Hong Kong Steamed Fish, Cambodian Fish Soup & Vietnamese Fish Soup) too. Generally, as far as I know and as far as I have seen on cooking programs, quite a fair bit of ingredients are marinated or mixed alongside Indonesian Grilled Fish prior to grilling. But for my version, I kept it simple for grilling (Grilled Salmon), yet, when grilled fish is dipped into the accompanied Indonesian style sambal I made, trust me, nothing is compromised because its still a major revelation of the much loved boldness (Spicy Grilled Fish, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed).

Ingredients

4 pieces of ikan kembung/fish - wash, pat dry and rub tad bit of salt all over. 

For the taucheo chilli dip

2 fresh red chillies

3 garlic

** pound/process roughly

1 tsp taucheo
A small piece of roasted terasi/belacan 

Lime juice - as needed

Gula Melaka/palm sugar - as needed

White part of spring onion - as needed (sliced/chopped)

1-2 tbsp of hot water

Method

Pour a bit of oil in a heated portable grill. .

Grill fish on both sides till cooked - light brown yet still tender and moist.

Remove and keep aside.

Mix the ingredients for the dip and serve together.