Entree: Indonesia – Sumatra – Ikan Bakar Padang (Padang-style grilled marinated fish in a spicy aromatic herb and chili paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 whole red snapper, cleaned and scaled, approx. 1.25 lb (560 g) each
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, approx. 3.2 oz (90 g) total
- 6 cloves garlic, approx. 0.6 oz (18 g) total
- 4 red chilies (such as cayenne or long chilies), approx. 2.1 oz (60 g)
- 4 bird’s eye chilies (optional for extra heat), approx. 0.4 oz (12 g)
- 1 tbsp (15 g) candlenuts or macadamia nuts, about 3 nuts
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) turmeric powder (or 1 inch fresh turmeric, grated)
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tbsp (15 ml) lime juice
- 1/2 cup (120 ml) thin coconut milk
- 1 stalk lemongrass, white part only, bruised
- 2 banana leaves, rinsed (optional, for grilling)
- Fresh cilantro or sliced scallions for garnish
- Lime wedges for serving

Instructions

1. Make the bumbu: In a blender or mortar and pestle, combine shallots, garlic, red chilies, bird’s eye chilies (if using), candlenuts, ground coriander, turmeric, tamarind paste, kecap manis, palm sugar, salt, and 2 tbsp (30 ml) of the vegetable oil; grind to a coarse paste.
2. Cook the paste: Heat 1 tbsp (15 ml) vegetable oil in a small saucepan over medium heat. Add the paste and bruised lemongrass and sauté until fragrant and oil separates, about 5–7 minutes. Stir in the coconut milk and lime juice, simmer 2–3 minutes to meld flavors, then remove lemongrass and cool slightly.
3. Prep the fish: Make 3 diagonal slashes on each side of the fish. Rub both inside and out with the bumbu, reserving about 1/4 cup (60 ml) of the sauce for basting and serving.
4. Rest: Let the fish marinate at room temperature 20–30 minutes (or refrigerate up to 2 hours for deeper flavor; bring back to room temperature before grilling).
5. Grill: If using banana leaves, lay them on the grill or grill grate and place the fish on top. Grill over medium-high charcoal or under a broiler, basting occasionally with reserved sauce, until skin is charred in spots and flesh flakes easily, 8–10 minutes per side depending on thickness.
6. Finish: Transfer to a platter, spoon additional warmed reserved sauce over the fish, garnish with cilantro or scallions, and serve with lime wedges and steamed rice or lontong.