Entree: Christmas Island – Ikan Bakar (Charcoal-grilled whole fish marinated in a spicy-sweet Southeast Asian paste)

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 25 min

Cook 16 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper, approx. 1.5 lb (680 g) each, gutted and scaled
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind paste diluted with 1 tbsp (15 ml) warm water
- 1 tsp (5 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- Banana leaves for wrapping or lining the grill (optional)
- Lime wedges for serving
- Sambal or sliced fresh chilies for serving
Spice paste (bumbu):
- 6 shallots, peeled (about 3 1/8 oz (90 g))
- 4 garlic cloves (about 0.42 oz (12 g))
- 3 candlenuts or macadamia nuts (about 0.53 oz (15 g))
- 2 red chilies, seeded if desired (about 11/16 oz (20 g))
- 1 inch (2.5 cm) fresh turmeric, peeled (about 0.18 oz (5 g)) or 1 tsp (2 g) ground turmeric
- 1 inch (2.5 cm) galangal, peeled (about 0.18 oz (5 g)) or 1 tsp (2 g) ground galangal
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground white pepper
- 1 tbsp (15 ml) lime juice

Show original ingredient measurements

- 2 whole red snapper, approx. 1.5 lb (680 g) each, gutted and scaled
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind paste diluted with 1 tbsp (15 ml) warm water
- 1 tsp (5 g) salt
- 1 tsp (4 g) palm sugar or brown sugar
- Banana leaves for wrapping or lining the grill (optional)
- Lime wedges for serving
- Sambal or sliced fresh chilies for serving
Spice paste (bumbu):
- 6 shallots, peeled (about 90 g)
- 4 garlic cloves (about 12 g)
- 3 candlenuts or macadamia nuts (about 15 g)
- 2 red chilies, seeded if desired (about 20 g)
- 1 inch (2.5 cm) fresh turmeric, peeled (about 5 g) or 1 tsp (2 g) ground turmeric
- 1 inch (2.5 cm) galangal, peeled (about 5 g) or 1 tsp (2 g) ground galangal
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2.5 g) ground white pepper
- 1 tbsp (15 ml) lime juice

Instructions

1. Make the spice paste: in a mortar and pestle or food processor, pound or blend the shallots, garlic, candlenuts, chilies, turmeric, galangal, coriander, and white pepper into a coarse paste. Stir in lime juice.
2. Prepare the fish: score both sides of each fish with 3 shallow diagonal cuts. Rub about half of the spice paste all over the outside and into the cavity of each fish; let marinate 20–30 minutes.
3. Combine the glaze: in a small bowl mix vegetable oil, kecap manis, tamarind mixture, salt, and palm sugar. Reserve a few tablespoons for basting and stir the remainder into the remaining spice paste.
4. Wrap or oil: if using banana leaves, quickly pass them over the grill or a hot flame to make pliable and line the grill, otherwise oil the grates to prevent sticking. Place fish on the banana leaf or oiled grate.
5. Grill: cook over medium-high charcoal or preheated grill (about 400°F / 200°C) for 6–8 minutes per side, basting frequently with the reserved glaze, until flesh is opaque and flakes easily and skin is nicely charred.
6. Finish and serve: transfer to a platter, brush with any remaining glaze, sprinkle with extra fresh lime juice and serve with sambal, lime wedges, and steamed rice.