Entree: Indonesia – Lombok – Ikan Bakar Taliwang (Grilled whole fish with a fiery Lombok chili and shrimp-paste sambal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

- 2 whole red snapper, gutted and scaled, scored, approx. 1.5 lb (680 g) each
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 tsp (5 g) salt, plus more to taste
- Juice of 2 limes, about 3 tbsp (45 ml)
- 3 tbsp (45 g) palm sugar, grated (or packed brown sugar)
- 2 tbsp (30 ml) tamarind paste
- 1 tsp (5 g) toasted shrimp paste (terasi)
- 6 large red chilies, seeded if desired, approx. 3 oz (85 g)
- 6 bird's eye chilies, approx. 0.5 oz (15 g)
- 6 shallots, peeled, approx. 6 oz (170 g)
- 6 cloves garlic, approx. 1 oz (28 g)
- 2 candlenuts (or 2 macadamia nuts as substitute), approx. 0.5 oz (15 g)
- 1/2 tsp (2.5 g) ground turmeric
- Banana leaves for grilling (optional)
- Lime wedges to serve

Instructions

1. Combine 2 tbsp (30 ml) oil, lime juice, and 1/2 tsp (2.5 g) salt; rub inside and outside of the scored fish and let rest 15 minutes.
2. Roast or char the red chilies, bird's eye chilies, shallots, garlic, and candlenuts over an open flame, in a very hot skillet, or under a broiler until blistered and softened, about 8–10 minutes; cool slightly.
3. Pound or blend the roasted chilies, shallots, garlic, candlenuts, toasted shrimp paste, palm sugar, tamarind paste, turmeric, and remaining 1 tbsp (15 ml) oil to a coarse paste; taste and adjust salt and sugar.
4. If using banana leaves, briefly pass them over the flame to make them pliable; otherwise oil the grill grates. Spread a thin layer of the chili paste inside and outside each fish, saving about 1/4 of the paste for basting.
5. Grill the fish over medium-high heat (charcoal preferred) 6–8 minutes per side, basting occasionally with the remaining chili paste and oil, until flesh is opaque and flakes easily and skin is charred in places.
6. Transfer to a platter, squeeze any additional lime over the fish, and serve immediately with lime wedges. Traditionally served with steamed rice and raw or blanched vegetables to offset the heat.