Entree: Brunei – Central Culinary Region – Ikan Bakar (Grilled marinated fish charred over coals and served with spicy sambal and lime)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 whole snapper or mackerel, approx. 12 oz (340 g) each, cleaned and scaled
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, roughly chopped, approx. 3 oz (85 g)
- 4 cloves garlic, peeled
- 2 red chilies, seeded if desired
- 1 stalk lemongrass, white part only, sliced (about 2 tbsp/30 g when chopped)
- 2 tsp (4 g) ground turmeric
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) belacan or shrimp paste, toasted if available
- 1 tsp (5 g) ground white pepper or black pepper
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (6 g) salt, or to taste
- Banana leaves for wrapping or oil for brushing
- 2 limes, cut into wedges, for serving
- Sambal belacan or prepared chili sauce, to serve

Instructions

1. Combine oil, shallots, garlic, red chilies, lemongrass, turmeric, tamarind paste, belacan, pepper, sugar, and salt in a blender or food processor and blend to a coarse paste.
2. Rinse and pat the fish dry, make 2–3 diagonal slashes on each side to help the marinade penetrate, then rub the spice paste all over the fish and into the slashes and cavity.
3. Marinate the fish at room temperature for 30–60 minutes or refrigerate up to 2 hours for deeper flavor.
4. If using banana leaves, briefly pass them over a flame or hot pan to make them pliable and lightly oil the leaf; wrap each fish or lay leaf flat on the grill as a bed. Otherwise oil the grill grates well.
5. Preheat grill to medium-high heat. Place fish on the grill (on banana leaf if using) and cook for about 6–8 minutes per side, basting occasionally with any reserved marinade and turning carefully so the flesh does not stick.
6. Grill until skin is nicely charred and flesh flakes easily with a fork; cooking time will vary by fish thickness.
7. Transfer to a platter, squeeze lime over the fish, and serve hot with sambal belacan and extra lime wedges.