Entree: Cocos (Keeling) Islands – Ikan Bakar (Marinated and charcoal-grilled fish brushed with a spiced sweet-savory glaze)

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 15 min

Additional 20 min

Total 55 min

Ingredients

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

- 2 whole mackerel or snapper, approx. 1.25 lb (560 g) each, cleaned and gutted
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) ground white or black pepper
- 1 tbsp (15 ml) fresh lime juice
- 4 shallots, peeled (about 2 1/8 oz (60 g))
- 3 cloves garlic (about 5/16 oz (9 g))
- 1 inch (2.5 cm) galangal or ginger, peeled (about 0.35 oz (10 g))
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) turmeric powder or 1 inch (2.5 cm) fresh turmeric, peeled (about 0.28 oz (8 g))
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) tamarind paste diluted
- 2 tbsp (30 ml) coconut milk (optional for basting)
- 6 red bird's eye chilies or 3 red chilies, stemmed (about 1 1/16 oz (30 g))
- 1 tbsp (15 ml) palm sugar or brown sugar
- Banana leaves for wrapping or brushing (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or daun kesum (Vietnamese mint) for garnish

Show original ingredient measurements

- 2 whole mackerel or snapper, approx. 1.25 lb (560 g) each, cleaned and gutted
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) ground white or black pepper
- 1 tbsp (15 ml) fresh lime juice
- 4 shallots, peeled (about 60 g)
- 3 cloves garlic (about 9 g)
- 1 inch (2.5 cm) galangal or ginger, peeled (about 10 g)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) turmeric powder or 1 inch (2.5 cm) fresh turmeric, peeled (about 8 g)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tamarind water or 1 tbsp (15 ml) tamarind paste diluted
- 2 tbsp (30 ml) coconut milk (optional for basting)
- 6 red bird's eye chilies or 3 red chilies, stemmed (about 30 g)
- 1 tbsp (15 ml) palm sugar or brown sugar
- Banana leaves for wrapping or brushing (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or daun kesum (Vietnamese mint) for garnish

Instructions

1. Make 2–3 shallow diagonal slashes on each side of the fish. In a bowl, combine 2 tbsp (30 ml) vegetable oil, 3/4 tsp (4 g) salt, 1/4 tsp (1 g) pepper, and lime juice; rub the mixture inside and outside the fish and set aside for 15–20 minutes.
2. Prepare the spice paste: in a blender or mortar, combine shallots, garlic, galangal or ginger, chilies, ground coriander, and turmeric. Pulse to a coarse paste, adding a splash of water if needed.
3. Heat 1 tbsp (15 ml) oil in a small pan and fry the spice paste briefly until aromatic, about 2–3 minutes. Remove from heat and stir in kecap manis, tamarind, palm sugar, and coconut milk (if using) to make a glossy basting sauce.
4. Spread the paste and some of the basting sauce over both sides of the fish and into the slashes. If using banana leaves, wrap fish loosely to help prevent sticking and retain moisture.
5. Preheat charcoal grill to medium-high or a grill pan to 400°F (205°C). Grill the fish 5–7 minutes per side, basting frequently with the sauce, until the flesh is opaque and the glaze is caramelized and slightly charred.
6. Remove from grill, unwrap if necessary, and transfer to a platter. Spoon any remaining sauce over the fish, garnish with chopped cilantro or daun kesum, and serve with steamed rice and sambal on the side.