Entree: Cocos (Keeling) Islands – Central Culinary Region – Ikan Bakar (Charcoal-grilled marinated fish brushed with a spicy-sweet Southeast Asian spice paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 2 whole red snapper, about 1 lb (450 g) each, scaled, gutted and butterflied
- 2 tbsp (30 ml) tamarind paste mixed with 2 tbsp (30 ml) water
- 2 tbsp (30 ml) neutral oil for brushing
- Banana leaves for wrapping or grilling (optional)
- Lime wedges for serving
Spice paste (blend to a smooth paste):
- 6 shallots
- 4 cloves garlic
- 4 red chilies, seeded for milder heat
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 1 inch (2.5 cm) fresh ginger or 1 tsp (2 g) ground ginger
- 1 stalk lemongrass, white part only, chopped
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) coconut oil or vegetable oil
For finishing:
- 2 tbsp (30 ml) kecap manis or 1 tbsp (15 ml) soy sauce + 1 tbsp (15 ml) sugar
- Fresh cilantro or shredded grapefruit leaf for garnish (optional)

Instructions

1. Prepare the spice paste by pulsing shallots, garlic, chilies, turmeric, ginger, and lemongrass in a food processor with palm sugar, salt, and 2 tbsp (30 ml) oil until a smooth paste forms. If the paste is too thick, add 1–2 tbsp (15–30 ml) water.
2. Pat the fish dry and make 2–3 diagonal slashes on each side. Rub the fish inside and out with the tamarind mixture, then spread a generous layer of the spice paste into the slashes and cavity, reserving about 2 tbsp (30 ml) of paste for basting.
3. If using banana leaves, warm them briefly over flame or in hot water to soften, then wrap the fish loosely; otherwise, brush both sides of the fish with 1 tbsp (15 ml) oil to prevent sticking.
4. Preheat a charcoal grill to medium-high or heat a grill pan. Place the fish on the grill and cook, turning once, until cooked through and lightly charred, about 6–8 minutes per side for 1 lb (450 g) fish (adjust time for larger fish).
5. In the last few minutes of grilling, baste the fish with the reserved paste mixed with kecap manis, allowing the sugars to caramelize slightly without burning.
6. Remove from the grill and let rest 2 minutes. Garnish with cilantro or shredded grapefruit leaf if using, and serve with lime wedges and steamed rice.