Ikan Bakar Pedas

Instructions

1. Prepare the sambal by grinding the chilies, shallots, belacan, and lemongrass in a food processor. Ensure the sambal paste is well blended and smooth.
2. Heat a wok and add the oil. Stir-fry the sambal paste until aromatic, or until the oil separates from the paste. Add the seasonings—salt, fish sauce, and sugar—and stir quickly. Dish out and set aside.
3. Soak the tamarind pulp in water for 15 minutes and extract the juice. In a mortar and pestle or food processor, pound or blend the red chilies, bird’s eye chilies, and toasted belacan. Add the tamarind juice, sugar, salt, and sliced shallots to the sambal. Stir well and set aside.
4. Lay a few sheets of banana leaves and grease their surface with some oil. Place the fish fillet on top of the banana leaves and rub turmeric powder on both sides of the fish. Add about 2–3 tablespoons of sambal on top and spread it evenly. Drizzle lime juice over the fish.
5. Place the fish on the upper rack of the grill, over indirect heat, and cover the grill. Wait for about 8 minutes (depending on the heat), then flip the fish over to the other side.
6. Add 2–3 more tablespoons of sambal to the other side of the fish. Cook for another 8 minutes, or until the fish is fully cooked.
7. Transfer the fish and banana leaves to the lower rack and grill for a couple of minutes over direct heat, or until you smell the sweet aroma of burnt banana leaves.
8. Transfer the fish to a serving plate and serve immediately with sambal belacan and sliced shallot condiments.