Entree: Indonesia – Maluku – Ikan Asar (Maluku-style smoked or grilled whole fish marinated in a warm spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 whole red snapper, approx. 1.5 lb (700 g) each, scaled, gutted and cleaned
- 3 tbsp (45 ml) coconut oil
- 6 small shallots (about 3 oz / 85 g), peeled
- 4 garlic cloves (about 1.2 oz / 35 g), peeled
- 3 red chilies, seeded for milder heat (about 1 oz / 30 g)
- 2 tsp (10 g) ground turmeric
- 1 tsp (2 g) ground nutmeg
- 1/2 tsp (1 g) ground cloves
- 2 tbsp (18 g) roasted candlenuts (kemiri) or substitute unsalted macadamia nuts
- 1 tsp (2 g) ground coriander
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1 tsp (5 ml) sea salt, plus more to taste
- 2 stalks lemongrass, bruised and cut to fit fish cavity
- 2 lime (or calamansi) juiced, about 3 tbsp (45 ml) juice
- 2 banana leaves or large aluminum foil sheets for wrapping
- 1/4 cup (60 ml) kecap manis (optional glaze for finishing)
- Fresh cilantro or shredded daun kemangi (optional) for garnish

Instructions

1. Prepare the fish: pat the fish dry, make 3 diagonal scores per side, rub inside and out with 1 tsp (5 ml) salt and 1 tbsp (15 ml) lime juice; stuff each cavity with a bruised lemongrass stalk.
2. Make the spice paste: in a mortar and pestle or food processor combine shallots, garlic, red chilies, candlenuts, turmeric, nutmeg, cloves, coriander, tamarind paste, palm sugar, remaining lime juice, 2 tbsp (30 ml) coconut oil and 1 tsp (5 ml) salt; grind to a coarse-smooth paste.
3. Marinate the fish: smear the paste liberally over and inside each fish, ensuring it gets into the scores. Cover and refrigerate at least 1 hour or overnight for deeper flavor.
4. Assemble for cooking: heat a charcoal grill or preheat oven to 400°F (200°C) if baking. Wrap each fish in a banana leaf (lightly warmed to prevent tearing) or aluminum foil, sealing edges to keep steam in. If using banana leaf, brush outside with 1 tbsp (15 ml) coconut oil.
5. Cook: for a smoky result, grill wrapped fish over medium coals for 20–30 minutes, turning once, until flesh flakes and internal temperature reaches ~145°F (63°C). If baking, place on a rimmed sheet and bake 25–30 minutes.
6. Finish and serve: optionally open the parcels for direct heat and brush fish with kecap manis, briefly return to heat to caramelize (1–2 minutes per side). Transfer to a platter, garnish with cilantro or daun kemangi, and serve hot with steamed rice and lime wedges.