Entree: Indonesia – Padang / Minangkabau – Ikan Bakar Padang (Padang-style charcoal-grilled whole fish in a spicy aromatic coconut-turmeric marinade)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 2 whole red snapper, about 1.5 lb (700 g) each, cleaned and scaled
- 1/2 cup (120 ml) coconut milk
- 3 tbsp (45 ml) neutral oil (such as vegetable or peanut oil)
- 6 shallots, peeled (about 6 oz / 170 g)
- 4 cloves garlic (about 12 g)
- 3 red chilies (soto type or long red chilies), seeded for milder heat, about 2 oz (60 g)
- 3 bird’s eye chilies, optional for extra heat, about 0.3 oz (9 g)
- 2 tbsp (30 g) candlenuts or macadamia nuts (substitute if unavailable)
- 1 tsp (2 g) toasted coriander seeds
- 1-inch (about 10 g) piece fresh turmeric, peeled (or 1 tsp/4 g ground turmeric)
- 1-inch (about 10 g) piece fresh ginger, peeled
- 1-inch (about 10 g) piece galangal, peeled
- 2 stalks lemongrass (use only the white inner part), finely sliced, about 1 oz (30 g)
- 2 kaffir lime leaves, finely shredded (optional)
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) kecap manis (optional, for slight sweetness and color)
- Banana leaves or foil, for grilling (optional but traditional)
- Lime wedges, to serve
- Steamed rice, to serve
- Fresh cucumber and tomato slices, to serve (optional)

Instructions

1. Make the spice paste (bumbu): in a food processor or mortar and pestle, combine shallots, garlic, red chilies, bird’s eye chilies (if using), candlenuts, toasted coriander seeds, turmeric, ginger, galangal, and a pinch of salt. Pound or blend to a smooth paste, adding 1–2 tbsp (15–30 ml) water if needed.
2. Transfer the paste to a bowl and stir in lemongrass, shredded kaffir lime leaves, lime juice, palm sugar, kecap manis (if using), 2 tbsp (30 ml) oil, and 1/2 cup (120 ml) coconut milk. Adjust salt and sugar to taste.
3. Prepare the fish: make 3 diagonal slashes on each side of the fish to allow the marinade to penetrate. Rub the marinade all over the fish and into the slashes and cavity. Reserve 2–3 tbsp (30–45 ml) of the marinade for basting.
4. Marinate the fish for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
5. Preheat a barbecue grill to medium-high heat or prepare a charcoal grill for direct grilling. If using, soften banana leaves briefly over the flame or in a hot pan to make them pliable.
6. If using banana leaves, wrap each fish loosely in a sheet of banana leaf, folding edges to enclose but leaving some openings for smoke; alternatively grill directly on a lightly oiled grate or on foil. Oil the grill grates well to prevent sticking.
7. Grill the fish over medium-hot coals or heat for 8–10 minutes per side (timing depends on thickness), basting occasionally with the reserved marinade and coconut milk to keep the fish moist and to build a sticky glaze. Turn carefully using two spatulas to avoid tearing.
8. Cook until the flesh is opaque and flakes easily with a fork and the skin is nicely charred in spots. If wrapped in banana leaves, open and finish directly on the grate for 1–2 minutes per side to develop char.
9. Transfer to a platter, squeeze fresh lime over the fish, and serve immediately with steamed rice, sambal on the side, and sliced cucumber and tomato if desired.