Entree: Indonesia – Kalimantan – Ikan Bakar (Charcoal-grilled marinated fish served with spicy-sweet sambal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 whole snapper, cleaned and scaled, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) sea salt, plus more to season fish
- 1 tsp (5 g) ground turmeric
- 6 cloves garlic, roughly chopped
- 4 shallots, roughly chopped
- 3 red chilies (e.g., bird’s eye or long red), seeded if desired
- 2 bird’s eye chilies, optional for extra heat
- 2 candlenuts or 2 tbsp (12 g) macadamia nuts as substitute
- 1 tsp (5 g) roasted shrimp paste (terasi), optional
- Juice of 2 limes
- Banana leaves or heavy-duty aluminum foil for grilling (optional)
For the sambal kecap:
- 3 tbsp (45 ml) kecap manis
- 1 small red onion, finely sliced
- 2 bird’s eye chilies, thinly sliced
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) vegetable oil
- Pinch of salt
To serve:
- Lime wedges
- Fresh cilantro or thinly sliced shallots

Instructions

1. Make the marinade: in a blender or mortar and pestle combine garlic, shallots, red chilies, bird’s eye chilies (if using), candlenuts, roasted shrimp paste, turmeric, tamarind paste, palm sugar, kecap manis, vegetable oil, and 1 tsp salt. Blend to a coarse paste.
2. Score the fish on both sides with 2–3 diagonal cuts. Rub the marinade all over and into the scores and cavity. Drizzle with juice of 1 lime. Marinate 30 minutes to 2 hours in the refrigerator.
3. Prepare the grill: heat a charcoal or gas grill to medium-high with a cooler zone for indirect heat. If using banana leaves, wilt them briefly over the flame so they don't tear.
4. Grill the fish: oil the grill grates. Place fish directly on the grate or wrapped loosely in banana leaf/foil for 10–15 minutes per side, basting occasionally with remaining marinade and kecap manis, until flesh flakes easily and skin is charred in places. Total cooking time will be about 20–30 minutes depending on size.
5. Make sambal kecap: combine kecap manis, thinly sliced onion, bird’s eye chilies, lime juice, vegetable oil, and a pinch of salt in a small bowl.
6. Finish and serve: transfer fish to a platter, squeeze remaining lime (half lime) over top, garnish with cilantro or extra sliced shallots, and serve hot with sambal kecap on the side.