Entree: Indonesia – Maluku – Ikan Bakar Colo-Colo (Charcoal-grilled whole fish served with a bright, tangy Maluku raw shallot-and-chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

2 whole red snapper or similar firm white fish, approx. 1 lb (450 g) each, scaled and gutted (estimate: Uses red snapper as the named example species. Estimated raw edible flesh is 45% of the stated 900 g gross weight; the original gross amount is preserved.)
2 tbsp (30 ml) vegetable oil
1 tsp (5 g) salt, plus more to taste
1/2 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) kecap manis (sweet soy sauce) or 2 tbsp (30 ml) dark soy sauce mixed with 1 tsp (5 g) sugar
4 tbsp (60 ml) fresh lime juice (from about 2 limes)
6 shallots, very thinly sliced
6 bird's eye chilies, thinly sliced (adjust to heat preference)
1 medium tomato, seeded and finely chopped
1 stalk lemongrass, white part minced (optional, for marinade)
1 tsp (5 g) palm sugar or brown sugar (optional)
1 tbsp (15 ml) neutral oil for colo-colo sauce (or a few drops of toasted coconut oil)
Fresh cilantro or kemangi (lemon basil) leaves, for garnish

Instructions

1. Pat the fish dry and make 3 diagonal slashes on each side. Rub the fish inside and out with salt, pepper, and vegetable oil. If using, rub minced lemongrass into the slashes. Let rest 15–30 minutes to absorb flavors.
2. Prepare the colo-colo: in a bowl combine the sliced shallots, bird's eye chilies, chopped tomato, lime juice, kecap manis (or soy/sugar mix), palm sugar if using, and neutral oil. Mix well and taste; adjust with more lime, salt, or sugar to balance tang, heat, and sweetness. Set aside to meld.
3. Prepare a hot grill (charcoal preferred) preheated to medium-high. Oil the grates lightly. Grill the fish 6–8 minutes per side depending on thickness, or until skin is crisp and flesh flakes easily when tested with a fork. Baste once with a little kecap manis during grilling for glaze if desired.
4. Transfer the grilled fish to a platter. Spoon the colo-colo liberally over the top of the whole fish, allowing juices to mingle. Garnish with cilantro or kemangi leaves and serve immediately with steamed rice.