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Ikan Bakar Rica - Whole Fish with Chilli Ginger Sauce


  • 1 plate-sized baby fish

  • sea salt

  • juice of 4 limes

  • 2-3 chillies, finely sliced

  • 3 shallots, finely sliced

  • 1 tbsp freshly grated galangal (or ginger)

  • vegetable oil


  • 1.

    Cut slashes crossways in the fish and rub in the salt and then half of the lime juice. Set aside for 15 mins.

  • 2.

    At the same time, whisk up the chillies, shallots, galangal and the remaining lime juice with 2 tbsp oil.

  • 3.

    Cut a large piece of foil, place the shiny side down on a workbench and lightly brush with oil. Then place the fish in the centre and spoon a decent amount of the mixture on top. Tightly wrap and cook on a preheated BBQ (or ridged grill) for about 15 mins, turning once and keeping an eye on it.

  • 4.

    Serve the fish with some cooking juices poured over the top and steamed rice and green vegies on the side.

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