Entree: Indonesia – Sundanese West Java – Ikan Bakar (Charcoal-grilled whole fish marinated in aromatic Indonesian spice paste and sweet-salty glaze)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 whole red snapper or sea bass, about 1 lb (450 g) each, scaled, gutted, and cleaned
- 6 shallots, about 3 oz (90 g)
- 4 cloves garlic
- 3 red chilies (adjust to taste)
- 1 tbsp (15 g) toasted coriander seeds or 1 tsp (2 g) ground coriander
- 1 tsp (3 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (sweet soy sauce) plus extra for brushing
- 2 stalks lemongrass, white part bruised and split (optional)
- 4 banana leaves or aluminum foil, cut to wrap fish (banana leaves preferred)
- 4 kaffir lime leaves, torn (optional)
- Lime wedges for serving
- Steamed rice and sambal terasi or sambal ulek to serve

Instructions

1. Step 1: Make the spice paste (bumbu): In a mortar and pestle or food processor, combine shallots, garlic, red chilies, toasted coriander or ground coriander, turmeric, tamarind water, palm sugar, salt, and 2 tbsp (30 ml) vegetable oil. Pound or blend to a coarse paste.
2. Step 2: Score the fish on both sides with 3 shallow diagonal cuts. Rub the paste all over each fish and into the cavity. If using, place a bruised lemongrass stalk and torn kaffir lime leaves inside each cavity. Let the fish marinate 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Step 3: Prepare the banana leaves by quickly passing them over a flame or dipping in hot water to make them pliable. Place each fish on a banana leaf, fold to partially enclose, and secure with kitchen twine or toothpicks. If banana leaves are unavailable, wrap the fish loosely in foil.
4. Step 4: Preheat a charcoal grill to medium-high heat (or use a grill pan). Grill the wrapped fish over indirect heat for 6–8 minutes per side, then carefully open the leaves or foil and brush both sides with 1 tbsp (15 ml) kecap manis. Continue grilling uncovered, turning once and brushing again, until the flesh is opaque and flakes easily, about 6–10 more minutes total depending on thickness.
5. Step 5: Remove from the grill, transfer to a platter, and squeeze lime over the top. Serve immediately with steamed rice and sambal on the side.