Entree: Cocos (Keeling) Islands – Central Culinary Region – Ikan Bakar dengan Sambal (Grilled Fish with Sambal)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 min

Total 37 min

Ingredients

- 1 whole reef fish (e.g., trevally or snapper), cleaned and gutted, approx. 1.5 lb (680 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1 lime, cut in half
- 6–8 fresh red chilies (bird's eye or red Thai), about 1.5 oz (45 g)
- 3 shallots, about 2 oz (60 g)
- 2 cloves garlic
- 1/2 inch (1 g) piece fresh turmeric or 1/2 tsp (2.5 g) ground turmeric for sambal
- 1 tbsp (15 g) belacan (shrimp paste) or a fermented shrimp paste substitute
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tbsp (30 ml) vegetable oil (for sambal)
- Banana leaf or foil (optional, for grilling)

Instructions

1. Rinse the cleaned fish, pat dry, then rub the outside and cavity with 1 tsp (5 g) salt and 1 tsp (5 g) ground turmeric. Drizzle 2 tbsp (30 ml) vegetable oil over the fish and rub to coat. Stuff the cavity with a few lime halves if you like.
2. Prepare the sambal: roughly chop chilies, shallots, garlic and fresh turmeric. In a mortar and pestle or small food processor, pound or pulse these with belacan until a coarse paste forms.
3. Transfer the paste to a small bowl and stir in lime juice, palm sugar and 2 tbsp (30 ml) vegetable oil. Taste and adjust salt or sugar to balance heat and acidity.
4. Preheat a charcoal grill or a gas grill to medium-high heat. If using a grill pan, heat it until very hot. If desired, wrap the fish in banana leaf or foil to keep moisture, leaving top partially open for charring.
5. Place the fish directly on the grill and cook 6–8 minutes per side (depending on thickness), brushing occasionally with oil, until skin is crisp and flesh flakes easily (internal temperature about 140–145°F / 60–63°C).
6. Remove fish from grill and let rest for 2 minutes. Transfer to a serving platter.
7. Spoon the sambal over the top of the fish or serve on the side so diners can add to taste. Serve with steamed rice and slices of raw cucumber or simple greens, in keeping with Central-region Cocos Islands tradition.