Entree: Malaysia – Kuala Lumpur – Ikan Bakar (Grilled marinated fish charred over charcoal with a spicy-sweet Malay sambal-turmeric glaze)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 2 whole red snapper, about 1 lb (450 g) each, gutted and scaled
- 2 tbsp (30 ml) tamarind paste
- 1 tbsp (15 ml) sugar
- 1 tsp (5 ml) salt
- 2 tbsp (30 ml) vegetable oil, plus extra for grilling
- Banana leaves for wrapping (optional)
- 4 kaffir lime leaves, finely sliced (optional)
Sambal-turmeric paste:
- 6 shallots, roughly chopped
- 4 cloves garlic
- 4 red chilies (mild-hot), seeded for less heat if desired
- 2 bird’s eye chilies (optional for heat)
- 1 tbsp (15 g) belacan (shrimp paste) or 1 tbsp (15 g) fish sauce as substitute
- 1 tbsp (15 g) fresh turmeric or 1 tsp (2 g) ground turmeric
- 1 stalk lemongrass, white part only, sliced
- 1 inch (25 g) galangal or ginger, peeled and sliced
- 2 tbsp (30 ml) vegetable oil
- Juice of 1 lime (about 2 tbsp / 30 ml)

Instructions

1. Make the sambal-turmeric paste: in a food processor or mortar and pestle, blend shallots, garlic, chilies, belacan, turmeric, lemongrass, and galangal with 2 tbsp (30 ml) oil until a coarse paste forms.
2. Combine marinade: stir tamarind paste, sugar, and 1 tsp (5 ml) salt into the paste, then add lime juice. Taste and adjust sweet-sour-salt balance.
3. Prep the fish: make 2–3 diagonal slashes on each side of the fish and rub both inside and out with 2 tbsp (30 ml) vegetable oil. Generously smear the sambal-turmeric paste into the slashes and cavity; reserve 2–3 tbsp (30–45 ml) of paste for basting.
4. Marinate 30 minutes to 2 hours in the refrigerator for deeper flavor.
5. Prepare grill: heat a charcoal or gas grill to medium-high. If using banana leaves, briefly char or pass over flame to soften, then wrap fish loosely to prevent sticking.
6. Grill the fish: oil the grill grate. Place fish on the grill (or on banana leaves), cook 6–8 minutes per side depending on thickness, basting occasionally with the reserved paste, until flesh is opaque and flakes easily with a fork and skin is charred in spots.
7. Finish and serve: remove from grill, sprinkle with sliced kaffir lime leaves if using, and serve immediately with steamed rice, a squeeze of lime, and extra sambal on the side.