Ingredients
800g whole fish (e.g., sea bream or another firm-fleshed white fish), cleaned and gutted
80ml olive oil
5 garlic cloves, finely minced
50g ginger, grated or minced (unpeeled)
½ tbsp ground turmeric
½ tbsp ground cumin
1 tsp fine salt
1 lemon, thinly sliced (plus extra wedges for serving)
1 tbsp kecap manis (sweet soy sauce)
Instructions
- Preparation: Take the fish out of the fridge 15 minutes before cooking to bring it to room temperature. Line a baking tray with foil.
- Make the Paste: In a small bowl, combine the olive oil, garlic, ginger, turmeric, cumin, and salt. Microwave in three 10-second bursts until fragrant.
- Prepare the Fish: Score the fish four or five times diagonally on each side, cutting about ½cm-1cm deep. Spread a quarter of the paste inside the fish cavity, then coat the outside, ensuring the paste fills the scored cuts.
- Bake the Fish: Lay the lemon slices in a row on the foil-lined tray. Place the fish on top of the lemons and bake on the middle shelf of the oven at 220°C for 10-15 minutes.
- Add Kecap Manis: Remove the tray from the oven and drizzle kecap manis over the fish. Return it to the oven for an additional 5 minutes to finish cooking. Add chilli oil too if you wish.
- Check for Doneness: Insert a thin-bladed knife or metal skewer into the thickest part of the fish for 10 seconds. Press the blade or skewer to your bottom lip—if it feels warm, the fish is cooked; if it’s cool, bake for a few more minutes and test again.
- Serve: Transfer the cooked fish to a serving plate and garnish with lemon wedges. Serve with red rice and salad. Enjoy!
