Ikan Bakar

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1. 1Step 1: Take the fish out of the fridge 15 minutes before cooking, so it comes up to room temperature.
2. 2Step 2: Heat the oven to 220C (200C fan)/425F/gas 7, then line a baking tray with foil and brush lightly with oil.
3. 3Step 3: For the paste, combine the oil, garlic, ginger, turmeric and salt in a small bowl, and microwave in three 10-second bursts, until fragrant.
4. 4Step 4: Score the fish four or five times diagonally on both sides, cutting down roughly ½cm-1cm deep.
5. 5Step 5: Coat the cavity of the fish with about a quarter of the paste, then use the rest to coat both sides of the skin, making sure the paste fills the scores.
6. 6Step 6: Arrange the lemon slices along the middle of the foil, lay the fish on top, and bake on the middle shelf of the oven for 15 minutes.
7. 7Step 7: Lift out the tray, drizzle the kecap manis all over the fish, then return to the oven for another five minutes, to finish cooking.
8. 8Step 8: To check it’s done, insert a thin-bladed knife or metal skewer into the flesh for 10 seconds, then remove and press to your bottom lip: if the blade or skewer is warm, the fish is cooked; if it’s cold, return the fish to the oven and test again every few minutes.
9. 9Step 9: Once the fish is ready, transfer it to a serving plate and serve with the lemon wedges.