Entree: Indonesia – Papua – Ikan Bakar Manokwari (Charcoal-grilled whole fish marinated in a Papuan spice paste and served with fresh chili-lime sambal)

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 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, gutted and scaled, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) tamarind water
- 2 tbsp (30 ml) coconut milk
- 1 tbsp (15 g) palm sugar or brown sugar
- 1½ tsp (8 g) salt, divided
- 6 shallots, peeled (about 3 oz (85 g))
- 4 garlic cloves (about 0.42 oz (12 g))
- 4 red chilies, seeded for less heat (or to taste)
- 1 tbsp (15 g) fresh turmeric, peeled and chopped (or 1 tsp (3 g) ground turmeric)
- 2 candlenuts (kemiri) or 2 macadamia nuts (about 0.35 oz (10 g))
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) ground black pepper
- 2 banana leaves, rinsed (optional, for wrapping)
- 2 limes, halved, for serving
- Fresh cilantro or sliced scallions for garnish (optional)
Sambal Dabu-Dabu (fresh chili-lime relish)
- 2 medium tomatoes, seeded and finely diced (about 8 oz (225 g))
- 1 small red onion or 2 shallots, finely diced (about 2 oz (60 g))
- 2 bird’s eye chilies or 1 jalapeño, finely diced (to taste)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) neutral oil (vegetable or coconut oil)
- 1/2 tsp (3 g) salt, or to taste

Show original ingredient measurements

- 2 whole red snapper, gutted and scaled, approx. 1.25 lb (570 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) tamarind water
- 2 tbsp (30 ml) coconut milk
- 1 tbsp (15 g) palm sugar or brown sugar
- 1½ tsp (8 g) salt, divided
- 6 shallots, peeled (about 3 oz / 85 g)
- 4 garlic cloves (about 12 g)
- 4 red chilies, seeded for less heat (or to taste)
- 1 tbsp (15 g) fresh turmeric, peeled and chopped (or 1 tsp / 3 g ground turmeric)
- 2 candlenuts (kemiri) or 2 macadamia nuts (about 10 g)
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) ground black pepper
- 2 banana leaves, rinsed (optional, for wrapping)
- 2 limes, halved, for serving
- Fresh cilantro or sliced scallions for garnish (optional)
Sambal Dabu-Dabu (fresh chili-lime relish)
- 2 medium tomatoes, seeded and finely diced (about 8 oz / 225 g)
- 1 small red onion or 2 shallots, finely diced (about 2 oz / 60 g)
- 2 bird’s eye chilies or 1 jalapeño, finely diced (to taste)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) neutral oil (vegetable or coconut oil)
- 1/2 tsp (3 g) salt, or to taste

Instructions

1. Make the bumbu: in a blender or mortar and pestle combine shallots, garlic, chilies, turmeric, candlenuts, ground coriander, black pepper, tamarind water, coconut milk, palm sugar, and 1 tsp (5 g) salt; blend to a coarse paste.
2. Score both sides of each fish and rub the spice paste inside the cavity and over the skin. Let marinate 30–60 minutes in the refrigerator; if using banana leaves, wrap fish in banana leaves for 10–15 minutes before grilling.
3. Prepare the grill for medium-high heat (or preheat a broiler). Oil the grill grates. If using charcoal, allow coals to develop a light white ash for smoky flavor.
4. Grill the fish 6–8 minutes per side (depending on thickness), basting occasionally with 1 tbsp (15 ml) vegetable oil mixed with a little remaining bumbu to prevent drying, until flesh flakes and skin is slightly charred. If broiling, place fish on a foil-lined tray and broil 6–10 minutes per side.
5. While the fish cooks, make dabu-dabu: combine diced tomatoes, red onion, chilies, lime juice, oil, and 1/2 tsp (3 g) salt in a bowl; stir and adjust seasoning.
6. Transfer fish to a platter, garnish with cilantro or scallions, squeeze lime over the fish, and serve immediately with dabu-dabu, steamed rice, or sago.