📝 About This Recipe
Transport your senses to the white sands of Jimbaran Bay with this iconic Indonesian grilled fish. This dish features a whole fish marinated in a rich, aromatic 'Bumbu' paste of turmeric, galangal, and candlenuts, then basted with a sweet-savory glaze as it chars over an open flame. The result is a smoky masterpiece with crispy skin and succulent, spice-infused flesh that perfectly captures the vibrant soul of Balinese coastal dining.
🥗 Ingredients
The Fish
- 800 grams Whole Snapper or Sea Bass (cleaned, scaled, and butterflied (Kerapu or Kakap are best))
- 2 pieces Lime or Kalamansi (juiced to remove fishy odors)
- 1 teaspoon Salt
Spice Paste (Bumbu)
- 8 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic
- 3-5 pieces Red Chilies (seeds removed for less heat)
- 4 pieces Candlenuts (toasted; substitute with Macadamia nuts if unavailable)
- 2 cm Fresh Turmeric (peeled and sliced)
- 2 cm Fresh Ginger (peeled)
- 1 teaspoon Coriander Seeds (toasted)
- 1 teaspoon Shrimp Paste (Terasi) (toasted until fragrant)
Grilling Glaze
- 4 tablespoons Kecap Manis (Sweet Soy Sauce) (thick Indonesian style)
- 3 tablespoons Coconut Oil (for sautéing and basting)
- 1 stalk Lemongrass (bruised and used as a basting brush)
- 1 tablespoon Tamarind Concentrate (dissolved in 1 tbsp water)
Sambal Matah (Raw Garnish)
- 6 pieces Shallots (finely sliced)
- 5 pieces Bird's Eye Chilies (thinly sliced)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 3 pieces Kaffir Lime Leaves (midrib removed, julienned finely)
👨🍳 Instructions
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1
Pat the fish dry with paper towels. Rub the fish inside and out with lime juice and salt. Let it marinate for 15 minutes to firm up the flesh and neutralize any scent.
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2
Prepare the Bumbu: Place the shallots, garlic, chilies, candlenuts, turmeric, ginger, coriander, and shrimp paste into a blender or stone mortar. Grind until a smooth, vibrant orange paste forms.
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3
Heat 2 tablespoons of coconut oil in a pan over medium heat. Sauté the spice paste for 5-7 minutes until the oil starts to separate and the raw smell of the aromatics is gone.
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4
Stir in the Kecap Manis and tamarind water into the sautéed paste. Mix well, cook for another 1 minute, then remove from heat and let the glaze cool slightly.
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5
Prepare your grill. For the most authentic flavor, use charcoal with a few pieces of dried coconut husks if available. Aim for medium-high heat.
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6
Lightly coat the fish with plain coconut oil to prevent sticking. Place the fish in a wire grill basket (jepitan ikan) to keep it intact during flipping.
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7
Grill the fish for about 5-6 minutes on the first side without any sauce to firm up the skin.
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8
Flip the fish and begin basting the grilled side generously with the Bumbu glaze using the bruised lemongrass stalk as a brush.
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9
Continue flipping and basting every 3-4 minutes. The Kecap Manis will caramelize and form a beautiful dark crust. Ensure the thickest part of the fish reaches an internal temperature of 63°C (145°F).
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10
While the fish finishes, prepare the Sambal Matah: Mix the sliced shallots, chilies, lemongrass, and lime leaves in a bowl. Heat 2 tablespoons of oil until smoking and pour it over the aromatics. Season with salt and a squeeze of lime.
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11
Carefully remove the fish from the grill basket. If it sticks, use the back of a knife to gently pry the skin from the wires.
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12
Transfer to a serving platter lined with a banana leaf. Pour any remaining warm glaze over the fish and top generously with the fresh Sambal Matah.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. Toasting the shrimp paste (terasi) is crucial—it transforms a pungent smell into a deep, savory umami flavor. If you don't have a charcoal grill, a cast-iron grill pan works, but you will miss the signature smoky depth. Don't over-marinate the fish in lime juice for more than 20 minutes, or the acid will 'cook' the delicate proteins and make them mushy. Use a wire fish basket to prevent the skin from tearing when you flip it.
🍽️ Serving Suggestions
Serve with a side of 'Plecing Kangkung' (water spinach with spicy tomato sambal). Accompany with a bowl of steaming hot jasmine rice or 'Nasi Liwet'. Provide extra 'Sambal Kecap' (sweet soy with chopped bird's eye chilies) for those who love extra heat. A cold Bintang beer or a fresh young coconut (Es Kelapa Muda) is the perfect drink pairing. Add a few slices of fresh cucumber and cabbage on the side to cleanse the palate.