Entree: Indonesia – Indonesian Muslim Festival Cuisine – Ikan Bakar (Grilled whole fish marinated in Indonesian spice paste and sweet soy glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 whole red snapper or sea bass, cleaned and scaled, approx. 2 lb (900 g)
- 3 tbsp (45 ml) kecap manis (Indonesian sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh lime juice
- 2 banana leaves for wrapping (optional)
- Lime wedges for serving
- Sambal or sliced fresh chilies for serving
Spice paste (bumbu):
- 4 shallots (about 2 oz / 60 g)
- 3 cloves garlic (approx. 9 g)
- 1 inch (2.5 cm) fresh galangal or ginger, peeled (about 10 g)
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (3 g) ground turmeric
- 2 stalks lemongrass, white part only, finely chopped (about 1.5 oz / 45 g)
- 2–3 red chilies (adjust heat) (about 20 g)
- 1 tsp (5 g) coriander seeds, toasted
- 1 tsp (5 g) salt
- 1 tsp (5 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) palm sugar or brown sugar

Instructions

1. Prepare the spice paste by pounding the shallots, garlic, galangal, turmeric, lemongrass, chilies, coriander seeds, salt, tamarind paste, and palm sugar in a mortar and pestle or blitz in a food processor to a coarse paste.
2. Score both sides of the fish with 3 diagonal cuts and rub both inside cavity and exterior with 1 tbsp (15 ml) of vegetable oil and a generous amount of the spice paste, pushing some paste into the cavity and cuts. Marinate 30 minutes to 2 hours in the refrigerator.
3. If using banana leaves, briefly pass leaves over a flame or hot grill to soften, then wrap the fish in the leaves and secure with kitchen twine or toothpicks. If not using leaves, lightly oil a grill rack or foil.
4. Preheat a charcoal or gas grill to medium-high (about 400°F / 200°C). Brush the grill grates with oil.
5. Place the fish on the grill (or on the leaf-wrapped bundle) and cook about 8–10 minutes per side for a 2 lb (900 g) fish, turning once, until flesh is opaque and flakes easily with a fork. During the last 4–6 minutes of cooking, brush both sides with a mixture of kecap manis and lime juice (3 tbsp / 45 ml kecap manis + 2 tbsp / 30 ml lime juice) to glaze.
6. Remove from grill and let rest 2–3 minutes. Transfer to a platter, garnish with lime wedges and sambal or sliced chilies, and serve hot with steamed rice and fresh cucumber if desired.