Grilling Ikan Keli for the Perfect Summer BBQ
What is Ikan Keli?
Ikan keli, also known as catfish, are a popular choice for barbecuing in Southeast Asia. These fish have firm, meaty flesh and a mild flavor, making them ideal for grilling.
Preparing the Ikan Keli
Before grilling, the ikan keli should be cleaned and gutted. The head and tail can be left on for presentation. To reduce the fishy smell, a paste made from ginger, garlic, and lemongrass can be rubbed into the fish. This can also help to keep it moist while grilling.
Grilling the Fish
Ikan keli can be grilled over direct heat or indirectly. If grilling over direct heat, the fish should be laid on a hot preheated grill. The flesh should be cooked until golden brown, then flipped and cooked on the other side. If using indirect heat, the fish should be laid on a foil sheet and laid on the grill. Cook until golden brown.
Serving and Accompaniments
The ikan keli can be served with a variety of accompaniments, such as a fresh salad, grilled vegetables, or a spicy sambal. The fish can also be served with steamed rice and a variety of sauces.
The Perfect Summer BBQ
Grilling ikan keli is the perfect way to enjoy a summer BBQ. With its mild flavor and meaty texture, ikan keli makes a great centerpiece for any summer gathering. Whether served as a main course or as a side, ikan keli will be sure to please.
