Entree: Christmas Island – Central Culinary Region – Ikan Bakar (Grilled marinated whole fish brushed with spicy-sweet sambal and aromatics)

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 30 min

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 whole red snapper, scaled and gutted, about 1.5 lb (700 g) each
- 4 tbsp (60 ml) vegetable oil
- 6 shallots, approx. 3 oz (85 g), sliced
- 4 garlic cloves, approx. 0.5 oz (15 g), peeled
- 2 fresh red chilies, seeded if desired, approx. 1.2 oz (35 g)
- 1 inch (2.5 cm) fresh turmeric, grated (or 2 tsp/4 g ground turmeric)
- 1 tbsp (15 g) belacan or shrimp paste
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, plus extra to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut oil or additional vegetable oil for grilling
- 2 banana leaves or aluminum foil (optional) for wrapping
- 1 small bunch fresh cilantro or daun kesum (laksa leaf) for garnish

Instructions

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, red chilies, grated turmeric (or ground), belacan, tamarind paste, 2 tbsp (30 ml) vegetable oil, 1 tsp (5 g) salt and 1 tsp (5 g) sugar; blend to a coarse paste. If too thick, add 1–2 tbsp (15–30 ml) water.
2. Prepare the fish: make 3 shallow diagonal slashes on each side of the fish. Rub about half the spice paste onto and into the slashes and cavity of each fish; let marinate 20–30 minutes (up to 1 hour refrigerated).
3. Preheat a grill to medium-high or heat a grill pan. If using banana leaves, lightly char them to make pliable and wrap the fish, leaving openings to baste; otherwise oil the grill grates or pan with 2 tbsp (30 ml) coconut oil.
4. Grill the fish: place fish on the hot grill and cook 6–8 minutes per side depending on thickness, basting occasionally with remaining spice paste thinned with 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) kecap manis to form a glossy glaze. Fish is done when flesh flakes easily and internal temperature reaches 145°F (63°C).
5. Finish and serve: transfer fish to a platter, drizzle with remaining lime juice 1 tbsp (15 ml), sprinkle with chopped cilantro or daun kesum, and serve hot with steamed rice or sambal on the side.