Entree: Indonesia – Flores & Timor – Ikan Bakar Manado (Manado-style grilled whole fish marinated in a fiery aromatic chili and herb paste)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 45 min

Ingredients

- 1 whole snapper or similar firm white fish, about 2 lb (900 g), scaled, gutted and scored
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- 1 tsp (4 g) palm sugar or brown sugar
- 2 tbsp (30 ml) fresh lime juice
- 2 banana leaves (optional, for grilling) or oil for foil
- For the spice paste (bumbu rica):
  - 6 red chilies, seeded if desired (about 2 oz / 55 g)
  - 4 bird’s eye chilies (optional for extra heat) (about 5 g)
  - 6 shallots, peeled (about 3 oz / 85 g)
  - 4 cloves garlic (about 12 g)
  - 2 candlenuts or macadamia nuts (optional), (about 10 g)
  - 1 tsp (2 g) ground turmeric or 1-inch (2.5 cm) fresh turmeric, peeled
  - 1 tsp (2 g) ground coriander
  - 1 stalk lemongrass, white part only, thinly sliced
  - 1 tbsp (15 ml) vegetable oil for the paste
  - 1/2 tsp (2 g) salt
- For sambal dabu-dabu (fresh relish):
  - 2 medium tomatoes, finely diced (about 6 oz / 170 g)
  - 1 small red onion or shallot, finely chopped (about 1 oz / 30 g)
  - 2 tbsp (30 ml) fresh lime juice
  - 1–2 red chilies, thinly sliced (about 5 g)
  - 1 tsp (5 ml) neutral oil
  - Salt to taste

Instructions

1. Make the bumbu rica: coarsely chop the chilies, shallots, garlic, candlenuts, and turmeric. Pound in a mortar and pestle or process briefly in a food processor with 1 tbsp oil, ground coriander, sliced lemongrass, and 1/2 tsp salt until a coarse paste forms.
2. Rub the whole fish inside the cavity and on both sides with 1 tsp salt and 1 tsp sugar. Score the fish deeply across both sides to allow the paste to penetrate.
3. Spread the spice paste generously into the slashes and inside the cavity. Drizzle 2 tbsp vegetable oil and 2 tbsp lime juice over the fish, rub to coat, and let marinate for at least 30 minutes, up to 2 hours in the refrigerator.
4. While the fish marinates, combine the sambal dabu-dabu ingredients in a bowl and season to taste. Chill until serving.
5. Prepare the grill for medium-high heat. If using banana leaves, briefly pass them over the flame or dip in hot water to soften and oil lightly to prevent sticking. Place fish on oiled banana leaf or foil, or oil the grill grates.
6. Grill the fish over direct heat for about 6–8 minutes per side, depending on thickness, basting occasionally with remaining marinade or oil, until the flesh is opaque and flakes easily and the skin is nicely charred.
7. Transfer the fish to a platter, squeeze additional lime if desired, and serve hot with sambal dabu-dabu and steamed rice or grilled cassava.
8. Leftover spice paste can be cooked briefly in a little oil and served alongside the fish.