Entree: Netherlands – Dutch Indonesian Rijsttafel – Ikan Bakar (Grilled marinated whole fish brushed with a spiced sweet-salty glaze)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole firm white fish (snapper, barramundi, or mackerel), approx. 10–12 oz (280–340 g) each, cleaned and butterflied
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind paste diluted with 1 tbsp (15 ml) water
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 6 shallots, peeled
- 4 garlic cloves
- 2 red chilies (adjust to taste), seeded if desired
- 1 tsp (2 g) ground turmeric or 1 inch (2.5 cm) fresh turmeric, sliced
- 1 tsp (2 g) ground coriander seeds
- 2 candlenuts or 2 tbsp (18 g) roasted cashews (optional, for body)
- 1 stalk lemongrass, white part only, smashed (or 1 tsp / 5 g lemongrass paste)
- 1 tbsp (15 ml) lime juice
- 2 banana leaves or aluminum foil for grilling (banana leaves optional)
- Lime wedges for serving
- Fresh cilantro or sliced scallions for garnish

Instructions

1. In a food processor, blend shallots, garlic, red chilies, turmeric, coriander, candlenuts (if using), lemongrass, and 2 tbsp (30 ml) vegetable oil into a coarse paste.
2. Transfer paste to a bowl and mix in kecap manis, tamarind mixture, palm sugar, salt, black pepper, and lime juice to form a glossy marinade.
3. Pat fish dry, make 2–3 diagonal slashes on each side, and rub the marinade liberally inside the cavity and over both sides of each fish. Marinate 30 minutes to 2 hours refrigerated.
4. If using banana leaves, warm them briefly over the grill or stovetop until pliable. Place each fish on a leaf and fold to wrap, or place fish directly on a well-oiled hot grill or on foil.
5. Grill over medium-high heat (or broil) 6–8 minutes per side, basting with remaining marinade and turning once, until flesh is opaque and slightly charred at the edges. Cooking time varies with thickness.
6. Transfer to a platter, garnish with cilantro or scallions, serve with lime wedges and steamed rice as part of a rijsttafel.