Description
Keto Ikan Bakar is a delicious low-carb grilled fish recipe that is perfect for those following a ketogenic diet.
Ingredients
Scale
- 2 whole snapper or tilapia (about 2 pounds), cleaned and scaled
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they are covered with white ash.
- In a small bowl, mix together the olive oil, lime juice, garlic, ginger, chili paste, salt, black pepper, paprika, and turmeric to create a marinade.
- Place the cleaned fish on a large plate or in a shallow dish. Pour the marinade over the fish, ensuring it is well-coated inside and out. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
- Once marinated, carefully place the fish on the grill. Cook for about 6-8 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.
- Remove the fish from the grill and let it rest for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges on the side.
Notes
- For a smokier flavor, consider adding wood chips to the grill.
- If you prefer a different type of fish, salmon or mackerel can also work well in this recipe.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: salt content varies
- Fat: 12g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 2g
- Fiber: not specified
- Protein: 30g
- Cholesterol: not specified