Entree: Indonesia – Batak – Ikan Bakar Batak (Batak-style grilled fish coated with a spicy andaliman-laced spice paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

- 1 whole snapper or mackerel, scaled and gutted, butterflied, approx. 2 lb (900 g)
- 2 tbsp (30 ml) neutral oil (vegetable or coconut)
- 2 tbsp (30 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 banana leaves or aluminum foil for grilling (optional)
- Lime wedges for serving
- Fresh cilantro or sliced scallions for garnish
- For the spice paste (bumbu):
  - 6 shallots, peeled — about 3 oz (85 g)
  - 4 cloves garlic — about 0.7 oz (20 g)
  - 6 red chilies (or adjust to heat), stemmed — about 1.5 oz (45 g)
  - 1–2 tsp (5–10 g) ground andaliman (Batak pepper) or fresh crushed if available
  - 1 tsp (5 g) ground turmeric or 1 tbsp (15 g) fresh turmeric, chopped
  - 3 candlenuts or macadamia nuts, roughly chopped — about 0.5 oz (15 g)
  - 1 tsp (5 g) shrimp paste (terasi) toasted briefly (optional)
  - 1 tbsp (15 ml) palm sugar or brown sugar
  - 1 tsp (5 g) salt
  - 2 tbsp (30 ml) water (or as needed to blend)

Instructions

1. Make the bumbu by pounding or processing shallots, garlic, chilies, and candlenuts into a coarse paste. Add andaliman, turmeric, shrimp paste, palm sugar, salt, and 2 tbsp (30 ml) water and blend to a spreadable paste.
2. Rub the fish inside and out with 1 tbsp (15 ml) oil, then spread about two-thirds of the bumbu evenly over both sides and into the cavity. Reserve remaining paste for serving or extra flavor.
3. Drizzle the tamarind solution over the fish and let marinate 20–30 minutes at room temperature (or up to 2 hours refrigerated).
4. Prepare grill for medium-high heat. If using banana leaves, briefly wilt them over heat or in a hot pan so they are pliable.
5. Place fish on banana leaf or foil and grill directly over medium-high heat, turning once, for 8–10 minutes per side depending on thickness, until flesh flakes and is opaque. If using direct leaf method, grill covered for the first side then finish uncovered to char slightly.
6. During grilling, baste with remaining oil and brush on a little extra bumbu for a deeper crust if desired. Avoid burning the chilies; moderate heat prevents bitterness.
7. Remove from grill, squeeze lime over the fish, and garnish with cilantro or scallions. Serve immediately with steamed rice and sambal on the side.