Ikan Bakar (Indonesian Grilled Fish)

Step 1

Peel the 4 garlic cloves and place them in a mortar or small bowl.

Step 2

Peel the ginger piece, then place it on a cutting board and mince it into pieces smaller than a grain of rice by pressing your knife flat and scraping across the ginger repeatedly.

Step 3

Cut the 2 red chilies in half lengthwise (from tip to stem), scoop out the seeds with a small spoon if you prefer less heat, then slice the halves crosswise into thin rings.

Step 4

Add the minced ginger and chili rings to the mortar with the garlic, then pound and mash with a pestle or the back of a wooden spoon until the mixture becomes a thick, coarse paste that clings together.

Step 5

Cut the lime in half crosswise, then cut one half into 4 thin wedges for serving later.

Step 6

Pat the outsides and insides of both fish completely dry with paper towels, as wet skin will not crisp when grilled.

Step 7

Divide the garlic-ginger-chili paste in half and rub one half inside the cavity of the first fish, spreading it along the bottom cavity wall.

Step 8

Rub the remaining half of the paste all over the outside of the first fish, coating the sides and belly, then repeat with the second fish and remaining paste.

Step 9

Squeeze the juice from the remaining lime half over both fish, then sprinkle salt and pepper all over the outside of each fish.

Step 10

Preheat a grill to medium-high heat (or a grill pan over medium-high heat on the stovetop) until you can hold your hand 4 inches above the grates for only 3 seconds.

Step 11

Place both fish on the grill grates (or in the grill pan) and cook without moving them for 7 minutes, until the skin on the bottom side is blistered and charred a deep golden-brown color.

Step 12

Flip each fish carefully using two thin spatulas or a fish flipper, then cook the other side for another 6 minutes until the skin blisters and the thickest part near the backbone flakes easily when you press it with the back of a fork.

Step 13

Transfer both fish to a serving plate, then arrange the lime wedges on the side of the plate for squeezing over the fish at the table.