Ikan Bakar (Barbecue Fish)

Ingredients

• 4 ounce dressed aji fresh whole
• 1 tablespoon canola oil 
• 1  finger chile pepper hot thinly sliced
• 5 large garlic cloves peeled
• 0.5 teaspoon ground turmeric 
• 1 tablespoon juice of lime fresh
• 1 teaspoon juice of lime fresh
• 1 tablespoon less-sodium soy sauce 
• 0.3 cup bell pepper red chopped
• 1 tablespoon bell pepper red finely chopped
• 0.8 teaspoon salt divided
• 1 small shallots peeled
• 0.3 cup shallots thinly sliced ( 1 small)
• 5  thai chiles fresh stemmed

Equipment

• food processor
• bowl
• frying pan
• grill

Directions

1. Preheat grill to medium-high heat.
2. To prepare fish, rinse fish with cold water; pat dry.
3. Combine 1 teaspoon juice, turmeric, and 1/2 teaspoon salt; rub evenly over fish.
4. Combine remaining 1/4 teaspoon salt, bell pepper, garlic, Thai chiles, and 1 shallot in a food processor; process until finely ground.
5. Heat a small skillet over medium heat.
6. Add 1 tablespoon oil to pan; swirl to coat.
7. Add garlic mixture; cook 5 minutes or until mixture begins to brown, stirring frequently.
8. Remove from heat; cool 15 minutes. Spoon 1 tablespoon garlic mixture into the cavity of each fish. Arrange fish on a grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.
9. To prepare sauce, combine 1/3 cup shallots and remaining ingredients in a small bowl.
10. Serve with fish.