Ikan Bakar kecap (Grilled fish in sweet soy sauce)

My favorite for marinate my  grilled fish. The sweet savory from sweet soy sauce combine with fresh lemon flavor..hhmm... 

Indonesian usually eat it with warm steamed rice, sambal (hot ground chilly), and many kind of fresh side salad such as sliced cucumber, lettuce, and fresh basil leaf (which can be eaten raw) -- we call it "kemangi", almost same kind with Thai basil.

Ingredients and how to make it:

 1 kg of carp (or other freshwater fish), clean and make shallow slice on it's flesh
 1 tablespoon grated fresh ginger
 4 ~ 5 cloves garlic, finely grated
 2 tablespoons lemon juice
 4 ~ 5 tablespoons kecap  manis/  sweet soy sauce
 ½ tsp fresh grated pepper
 Salt to taste
 3 tablespoons vegetable oil (I use sunflower oil)

Mix all marinade ingredients and soak the fish about 2 ~ 3 hours (up to overnight). Grilled over coals and basting/ brush with marinade while doing it. Or bake in oven temperature of 160 ⁰ C until cooked (± 20 ~ 30 mnts)


Serve warm with rice and sambal and fresh salad.