Entree: Malaysia – Malay Peninsula – Ikan Bakar (Charcoal-grilled marinated fish served with a spicy-sweet sambal and aromatic herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 whole red snapper, scaled and gutted, about 2 lb (900 g)
- 4 tbsp (60 ml) vegetable oil
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 g) tamarind paste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- 6 shallots, peeled
- 4 cloves garlic
- 4 red bird's eye chilies (adjust to taste)
- 2 red chilies, seeded for milder heat
- 1 tsp (2 g) ground turmeric OR 1 inch (2.5 cm) fresh turmeric, peeled
- 1 stalk lemongrass, white part only, chopped (about 2 tbsp / 15 g)
- 1 tsp (2 g) grated galangal or ginger
- 1 tbsp (9 g) roasted coriander seeds
- 1 tsp (5 g) belacan (shrimp paste), toasted (optional)
- 2 tbsp (30 ml) coconut milk (optional, for a silkier paste)
- Banana leaves for wrapping (optional)
- Lime wedges, to serve
- Fresh cilantro or daun kesum (Vietnamese coriander) for garnish

Instructions

1. Combine shallots, garlic, bird's eye chilies, red chilies, turmeric, lemongrass, galangal, roasted coriander seeds, belacan (if using), tamarind paste, palm sugar, salt, and coconut milk (if using) in a food processor and blend into a coarse paste. Stir in 3 tbsp (45 ml) vegetable oil and 3 tbsp (45 ml) kecap manis until evenly combined.
2. Pat the fish dry and score both sides with 3 shallow diagonal cuts. Rub the paste all over the fish, into the scores, and inside the cavity. Marinate for at least 30 minutes and up to 3 hours in the refrigerator.
3. If using banana leaves, briefly pass them over a flame or hot pan to make them supple, then wrap the fish once or twice; secure with kitchen twine. If not using banana leaves, oil a grill grate lightly.
4. Heat a charcoal grill or gas grill to medium-high. Place the wrapped or oiled fish on the grill and cook for about 6–8 minutes per side, brushing occasionally with remaining 1 tbsp (15 ml) oil and 1 tbsp (15 ml) kecap manis, until skin is charred and flesh flakes easily (internal temperature about 145°F / 63°C).
5. If the paste begins to blacken too quickly, move the fish to indirect heat and continue cooking until done. For an indoor broiler, broil on high for 6–8 minutes per side, rotating if needed.
6. Transfer to a platter, garnish with cilantro or daun kesum, and serve with lime wedges and steamed rice.