Entree: Indonesia – Sulawesi – Ikan Bakar Parape (Sulawesi-style whole grilled fish with a spicy tamarind-chili herb 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 30 min

Cook 20 min

Additional 45 min

Total 1 hr 25 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, scaled, gutted
- 3 tbsp (45 ml) coconut oil
- 6 shallots, peeled
- 4 cloves garlic
- 6 red chilies, seeded if desired (approx. 1 1/16 oz (30 g))
- 2 candlenuts (kemiri) (approx. 0.35 oz (10 g))
- 1 inch (2.5 cm) fresh turmeric, peeled
- 1 inch (2.5 cm) galangal, peeled
- 2 stalks lemongrass, white part only, bruised
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 g) tamarind paste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt
- 1 tsp (5 g) palm sugar or brown sugar
- 2 large banana leaves, rinsed and softened over flame
- 1/4 cup (15 g) chopped cilantro for garnish
- Lime wedges for serving

Show original ingredient measurements

- 2 whole red snapper, approx. 1.5 lb (680 g) each, scaled, gutted
- 3 tbsp (45 ml) coconut oil
- 6 shallots, peeled
- 4 cloves garlic
- 6 red chilies, seeded if desired (approx. 30 g)
- 2 candlenuts (kemiri) (approx. 10 g)
- 1 inch (2.5 cm) fresh turmeric, peeled
- 1 inch (2.5 cm) galangal, peeled
- 2 stalks lemongrass, white part only, bruised
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 g) tamarind paste
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt
- 1 tsp (5 g) palm sugar or brown sugar
- 2 large banana leaves, rinsed and softened over flame
- 1/4 cup (15 g) chopped cilantro for garnish
- Lime wedges for serving

Instructions

1. Make the bumbu (spice paste): in a mortar and pestle or blender combine shallots, garlic, chilies, candlenuts, turmeric, galangal, 2 tbsp (30 ml) coconut oil, tamarind paste, salt, and palm sugar; pound or blend to a coarse-smooth paste.
2. Prepare the fish: rinse and pat dry the snapper, make 3 diagonal slits on each side, and rub both inside cavity and outside with lime juice and remaining 1 tbsp (15 ml) coconut oil.
3. Stuff and marinate: loosen the skin and spread half the spice paste under the skin and inside the cavity; spread remaining paste over the outside. Tuck bruised lemongrass stalks into the cavity and let marinate 30–45 minutes at room temperature or up to 2 hours refrigerated.
4. Wrap for grilling: place each fish on a softened banana leaf, drizzle 1 tbsp (15 ml) kecap manis over each fish, wrap snugly and secure with toothpicks or kitchen twine.
5. Grill or broil: over medium-hot charcoal grill, place wrapped fish on the grate and cook 6–8 minutes per side until flesh flakes (unwrapped briefly to char if desired). For oven broiling, place on a sheet pan and broil 6–8 minutes per side, then finish at 400°F (200°C) for 8–10 minutes until cooked through.
6. Baste and finish: during the final minutes, open the banana leaf and brush with remaining kecap manis and coconut oil, allowing a little caramelization; close leaf and keep warm 2 minutes.
7. Serve: transfer to a platter, open banana leaf, sprinkle with chopped cilantro and serve with lime wedges.