Entree: Singapore – Malay Singapore – Ikan Bakar (Charcoal-grilled marinated fish served with a tangy-spicy 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 20 min

Cook 25 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

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

- 2 whole red snapper, about 1 lb (450 g) each, scaled, gutted and scored
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) dark soy sauce or kecap manis
- 1 lime, juiced (about 2 tbsp (30 ml))
- 1 tsp (5 ml) fine salt
- 1/2 tsp (2.5 ml) ground black pepper
- 2 banana leaves, each about 12 x 12 in (30 cm) (30 x 11 3/4 in (30 cm)), optional but recommended, softened over flame or in hot water
- 1 stalk lemongrass, white part bruised
- For the wet spice paste (blended):
  - 4 shallots, about 2 oz (60 g)
  - 3 cloves garlic
  - 2 red chilies (or adjust for heat), about 0.7 oz (20 g)
  - 1 tsp (5 ml) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled
  - 1 tsp (5 ml) coriander powder
  - 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) water
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (5 ml) salt
- Sambal belacan (for serving):
  - 4 red chilies, about 1.4 oz (40 g)
  - 1 shallot, about 0.5 oz (15 g)
  - 1 small clove garlic
  - 1 tsp (5 g) belacan (shrimp paste) or substitute 1 tsp (5 ml) fish sauce
  - 1 tbsp (15 ml) tamarind water
  - 1 tsp (5 ml) sugar
  - Salt to taste
- Lime wedges for serving

Show original ingredient measurements

- 2 whole red snapper, about 1 lb (450 g) each, scaled, gutted and scored
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) dark soy sauce or kecap manis
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1 tsp (5 ml) fine salt
- 1/2 tsp (2.5 ml) ground black pepper
- 2 banana leaves, each about 12 x 12 in (30 x 30 cm), optional but recommended, softened over flame or in hot water
- 1 stalk lemongrass, white part bruised
- For the wet spice paste (blended):
  - 4 shallots, about 2 oz (60 g)
  - 3 cloves garlic
  - 2 red chilies (or adjust for heat), about 0.7 oz (20 g)
  - 1 tsp (5 ml) ground turmeric or 1 inch (2.5 cm) fresh turmeric, peeled
  - 1 tsp (5 ml) coriander powder
  - 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) water
  - 2 tbsp (30 ml) vegetable oil
  - 1 tsp (5 ml) salt
- Sambal belacan (for serving):
  - 4 red chilies, about 1.4 oz (40 g)
  - 1 shallot, about 0.5 oz (15 g)
  - 1 small clove garlic
  - 1 tsp (5 g) belacan (shrimp paste) or substitute 1 tsp (5 ml) fish sauce
  - 1 tbsp (15 ml) tamarind water
  - 1 tsp (5 ml) sugar
  - Salt to taste
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Clean and pat dry the fish. Make 3–4 diagonal slashes on each side of each fish to help marinade penetrate.
2. In a blender or mortar and pestle combine shallots, garlic, red chilies, turmeric, coriander powder, tamarind water, 2 tbsp (30 ml) oil and 1 tsp (5 ml) salt; blend to a smooth paste. Stir in 1 tbsp (15 ml) kecap manis and juice of 1 lime (about 2 tbsp (30 ml)).
3. Rub the spice paste evenly over and into the slashes of each fish. Stuff the cavity with bruised lemongrass. Marinate covered in the refrigerator 30 minutes to 1 hour (longer for deeper flavor).
4. Prepare grill for medium-high heat (charcoal preferred for smoky flavor) or preheat a broiler/grill pan. If using banana leaves, soften them over an open flame briefly or dip in hot water so they are pliable.
5. Wrap each marinated fish in a banana leaf; secure with kitchen twine or toothpicks. Brush the outside with 1 tbsp (15 ml) vegetable oil.
6. Grill fish over medium-high heat, covered if possible, for about 8–10 minutes per side (depending on thickness), turning carefully once and basting with remaining oil and any leftover marinade. If not using banana leaves, grill directly on the grate; watch for burning and baste frequently.
7. While fish grills, make sambal belacan: pound or blitz chilies, shallot, garlic and belacan to a coarse paste, then mix in tamarind water, sugar and salt to taste. Adjust balance of heat, sourness and sweetness.
8. Remove fish when flesh is opaque and flakes easily at the thickest part. Transfer to a platter, unwrap from banana leaf if used, and serve immediately with sambal belacan and lime wedges.

1. Clean and pat dry the fish. Make 3–4 diagonal slashes on each side of each fish to help marinade penetrate.
2. In a blender or mortar and pestle combine shallots, garlic, red chilies, turmeric, coriander powder, tamarind water, 2 tbsp (30 ml) oil and 1 tsp (5 ml) salt; blend to a smooth paste. Stir in 1 tbsp (15 ml) kecap manis and juice of 1 lime (about 2 tbsp / 30 ml).
3. Rub the spice paste evenly over and into the slashes of each fish. Stuff the cavity with bruised lemongrass. Marinate covered in the refrigerator 30 minutes to 1 hour (longer for deeper flavor).
4. Prepare grill for medium-high heat (charcoal preferred for smoky flavor) or preheat a broiler/grill pan. If using banana leaves, soften them over an open flame briefly or dip in hot water so they are pliable.
5. Wrap each marinated fish in a banana leaf; secure with kitchen twine or toothpicks. Brush the outside with 1 tbsp (15 ml) vegetable oil.
6. Grill fish over medium-high heat, covered if possible, for about 8–10 minutes per side (depending on thickness), turning carefully once and basting with remaining oil and any leftover marinade. If not using banana leaves, grill directly on the grate; watch for burning and baste frequently.
7. While fish grills, make sambal belacan: pound or blitz chilies, shallot, garlic and belacan to a coarse paste, then mix in tamarind water, sugar and salt to taste. Adjust balance of heat, sourness and sweetness.
8. Remove fish when flesh is opaque and flakes easily at the thickest part. Transfer to a platter, unwrap from banana leaf if used, and serve immediately with sambal belacan and lime wedges.